Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce The Best Recipes

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Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

"A classic with a twist and a bit of extra effort. It's a unique dish packed with flavor."

Ingredients :

  • 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

Instructions :

Prep : 10M Cook : 4M Ready in : 45M
  • 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.

Notes :

  • Prepacked gnocchi generally takes anywhere from 3-4 minutes - cook it until it floats. I normally drop the gnocchi into the water as I start making the sauce. On the cheese blend, feel free to experiment with different ratios - Soft cheeses like Mozzarella, Provolone, and Fontina melt great and each add their own unique flavor. Hard cheeses like Parmesan, Romano, and Asiago, add layers of flavor.

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