- 1 shallot, thinly sliced
- 1 tablespoon olive oil
- 1 1/2 pounds sweet Italian sausage links
- 1 (16 ounce) package refrigerated gnocchi
- 1/4 cup unsalted butter
- 1/3 cup milk
- 1 (8 ounce) package shredded Italian cheese blend
- 1 tablespoon chopped fresh basil
- 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.
04/24/2018
recipepes.com
Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce, recipe
PT15M
PT1H
5
455 calories
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