bangers and gnocchi with a roasted shallot and cheese sauce

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• 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.