A classic with a twist and a bit of extra effort. It's a unique dish packed with flavor.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C).

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  • Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.

  • Arrange sausages atop shallot mixture.

  • Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  • Transfer sausages to a platter; cover and set aside.

  • Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.

  • Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.

  • Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.

  • Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

Cook's Note:

Prepacked gnocchi generally takes anywhere from 3-4 minutes - cook it until it floats. I normally drop the gnocchi into the water as I start making the sauce. On the cheese blend, feel free to experiment with different ratios - Soft cheeses like Mozzarella, Provolone, and Fontina melt great and each add their own unique flavor. Hard cheeses like Parmesan, Romano, and Asiago, add layers of flavor.

Nutrition Facts

903 calories; protein 38.9g 78% DV; carbohydrates 30.2g 10% DV; fat 69.8g 107% DV; cholesterol 161.7mg 54% DV; sodium 1968.2mg 79% DV. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 4 stars
03/21/2012
For the most part I followed the recipe. I took the Italian sausage out of the casings and made small meatballs. I was out of milk so I used half and half too. This was a nice fast dinner once I paired it with a spinach salad. My fourteen year old liked the 1st helping but then didn't know if she liked the gnocchi. Flavor was great so I will serve this again and again until she likes gnocchi. I would put yellow and red pepper in next time to make the flavor pop a bit and give it some visual appeal. Don't forget to to use a bit of freshly ground pepper to the finished product. Thanks for the recipe! Read More
(3)

Most helpful critical review

Rating: 3 stars
04/18/2012
I love gnocchi and cheese but this recipe was just ok. The cheese sauce needed something else to liven it up. Surprisingly my husband liked it more than me but I don't think either of us will be in a hurry to make again. Read More
(4)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
04/18/2012
I love gnocchi and cheese but this recipe was just ok. The cheese sauce needed something else to liven it up. Surprisingly my husband liked it more than me but I don't think either of us will be in a hurry to make again. Read More
(4)
Rating: 4 stars
03/21/2012
For the most part I followed the recipe. I took the Italian sausage out of the casings and made small meatballs. I was out of milk so I used half and half too. This was a nice fast dinner once I paired it with a spinach salad. My fourteen year old liked the 1st helping but then didn't know if she liked the gnocchi. Flavor was great so I will serve this again and again until she likes gnocchi. I would put yellow and red pepper in next time to make the flavor pop a bit and give it some visual appeal. Don't forget to to use a bit of freshly ground pepper to the finished product. Thanks for the recipe! Read More
(3)
Rating: 5 stars
03/29/2012
This is rich and delicious! I roasted some thick sliced mushrooms w/ the shallots (I used 2 nice sized) and sausages. Also I doubled the milk portion so there was extra sauce and that was perfect for us. After removing the gnocchi from the water I tossed then w/ the sauce to get them coated plated them and topped w/ the sausage more sauce and the cheese and basil (I forgot to get fresh so I used a sprinkling of dried). I think this would also be great w/ tortellini. Will def make this again! Thanks for sharing.:) Read More
(2)
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Rating: 5 stars
10/18/2012
I knew when I cooked it it was going to be delicious! We had to stop ourselves from eating it all as in that Thanksgiving gross feeling of overstuffedness! Read More
(1)
Rating: 4 stars
09/13/2015
I used bratwurst instead of sweet Italian sausage as I hate sweet meats. I cooked the sausages and shallots in a covered large frying pan instead of in the oven over medium-low heat turning every 5 minutes for 20 minutes and finished them off uncovered. I read someone felt the sauce was under-flavored so I added Pinot Grigio wine to keep the onions moist while cooking. Also once removing the sausages from the shallots and adding the butter I added enough flour to absorb all the grease and make an oniony roue before adding the milk to create a proper cheese sauce. Will make again. Read More
(1)
Rating: 4 stars
02/21/2017
i altered it pretty significantly. i used chicken sausage made it in a skillet added vegetables and had to add considerably more milk to extend the sauce. it was still needing more flavor just a lil something more. it was a great base to start from though. thanks Read More
(1)
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Rating: 5 stars
01/21/2013
Easy and delicious! Changes I made: Two slices of provolone in cheese sauce regular butter rather than unsalted and whipping cream rather than milk in sauce. Read More
Rating: 3 stars
04/20/2017
So I did something wrong. The cheese sauce never melted down right and we ended up with a giant log of cheese basically haha! The plus side is it tasted good and my 10mo old loved eating the chunks of cheese?? Read More
Rating: 5 stars
03/12/2020
This was a wonderful and pretty easy winter meal. A great blend of flavors. I had ground Italian sausage so I made sausage balls. It worked out fine and I'll be using this recipe again...but I will need to work on the cheese sauce as it was a little thick. Read More
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