Bangers And Gnocchi With A Roasted Shallot And Cheese Sauce – a delicious recipe with shallot, olive oil, sweet Italian sausage, unsalted butter, milk, Italian cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat an oven to 400 degrees F (200 degrees C).
2
Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
3
Arrange sausages atop shallot mixture.
4
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).
5
Transfer sausages to a platter; cover and set aside.
6
Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
7
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.
8
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.
9
Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.
249
kcal
Calories
24
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 shallot, thinly sliced, 1 tablespoon olive oil, 1 1/2 pounds sweet Italian sausage links, 1 (16 ounce) package refrigerated gnocchi, and more.
Yes, Bangers And Gnocchi With A Roasted Shallot And Cheese Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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