Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

jartiv 0

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

Ingredients 45 m {{adjustedServings}} servings 903 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 903 kcal
  • 45%
  • Fat:
  • 69.8 g
  • 107%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 1968 mg
  • 79%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  5. Transfer sausages to a platter; cover and set aside.
  6. Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
  7. 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.
  8. 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.
  9. Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.
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  • Cook's Note:
  • 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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Reviews 5

  1. 8 Ratings


I love gnocchi and cheese but this recipe was just ok. The cheese sauce needed something else to liven it up. Surprisingly my husband liked it more than me but I don't think either of us will be in a hurry to make again.

Sherry L Fraser

For the most part I followed the recipe. I took the Italian sausage out of the casings and made small meatballs. I was out of milk so I used half and half too. This was a nice fast dinner once I paired it with a spinach salad. My fourteen year old liked the 1st helping but then didn't know if she liked the gnocchi. Flavor was great so I will serve this again and again until she likes gnocchi. I would put yellow and red pepper in next time to make the flavor pop a bit and give it some visual appeal. Don't forget to to use a bit of freshly ground pepper to the finished product. Thanks for the recipe!


I knew when I cooked it it was going to be delicious! We had to stop ourselves from eating it all, as in that Thanksgiving gross feeling of overstuffedness!