Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

Name: Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp chopped fresh basil; 454 grams package refrigerated gnocchi; 227 grams package shredded Italian cheese blend; 680 grams sweet Italian sausage links; 79 milliliters milk; 1 Tbsp olive oil; 1 shallot, thinly sliced; 59 milliliters unsalted butter

Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce might be just the Mediterranean recipe you are searching for. For $3.16 per serving, you get a main course that serves 4. One serving contains 1104 calories, 44g of protein, and 84g of fat. If you have milk, gnocchi, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. If you like this recipe, you might also like recipes such as Roasted Shrimp with Champagne-Shallot Sauce, Squash Stuffed Cannelloni With Roasted Shallot Sauce, and Tuna Rolls with Roasted Shallot-Wasabi Sauce.

Instructions

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

Equipment you will use

Oven

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

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Olive Oil

Shallot

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Dutch Oven

Arrange sausages atop shallot mixture.

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Sausage

Shallot

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).

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Sausage

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Kitchen Thermometer

Oven

Transfer sausages to a platter; cover and set aside.

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Sausage

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

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Sausage

Butter

Milk

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Pot

Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping.

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Italian Cheese

Cheese

Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.

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Sauce

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.

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Gnocchi

Water

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Pot

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

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Cheese Sauce

Gnocchi

Sausage

Cheese

Basil

Equipment

Ingredients

Servings:

1Tbsp

chopped fresh basil 454grams

package refrigerated gnocchi 227grams

package shredded Italian cheese blend 680grams

sweet Italian sausage links 79milliliters

milk 1Tbsp

olive oil 1

shallot, thinly sliced 59milliliters

unsalted butter

Recommended wine: Chianti, Verdicchio, Trebbiano

Gnocchi works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole Chianti Classico Riserva ( Magnum). Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( Magnum)

Cherry and violet aromas, persistent and rounded flavors of spices and mushroom. Great structure with elegant finesse.Pairs well with meats and meat pasta sauces, poultry and hard cheeses.