Bangers And Gnocchi With A Roasted Shallot And Cheese Sauce
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
41
Spice
53
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
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
5
An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)
6
Transfer sausages to a platter; cover and set aside
7
Melt butter in the pot used to cook the sausage over medium heat
8
Stir in milk and bring to a low simmer
9
Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping
10
Remove cheese sauce from heat, stirring occasionally to keep sauce smooth
11
Bring a large pot of lightly salted water to a rolling boil
12
Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain
13
Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil