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My review
Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce
Jose Napoleon Cuasay Artiaga I
"A classic with a twist and a bit of extra effort. It's a unique dish packed with flavor."
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Ingredients
45 m servings 903 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
Footnotes
- 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
Per Serving: 903 calories; 69.8 g fat; 30.2 g carbohydrates; 38.9 g protein; 162 mg cholesterol; 1968 mg sodium. Full nutrition
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Reviews
Read all reviews 812 Ratings
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Most helpful positive review
3/21/2012
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 onc...
Most helpful critical review
4/18/2012
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 ...
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4/18/2012
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 ...
3/21/2012
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 onc...
2/20/2017
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, ju...
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!
3/29/2012
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 perfe...
4/20/2017
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 chu...
9/13/2015
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 eve...