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.
Provided by Jose Napoleon Cuasay Artiaga I
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 902.9 calories, Carbohydrate 30.2 g, Cholesterol 161.7 mg, Fat 69.8 g, Fiber 1.3 g, Protein 38.9 g, SaturatedFat 33.4 g, Sodium 1968.2 mg, Sugar 2.4 g
GNOCCHI WITH MUSHROOM SAUCE
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.
Categories Cheese Dairy Mushroom Potato Bake Sauté Parmesan Fall Winter Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 18
Steps:
- For gnocchi:
- Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
- Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
- For mushroom sauce:
- Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
- Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.
GNOCCHI WITH SHERRIED SHALLOTS
Gnocchi and shredded chicken in a creamy sauce.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a 5- to 6-quart pan over high heat, stir shallots and sherry until shallots are limp, about 10 minutes.
- Add sour cream, broth, gnocchi, chicken, and parsley. Stir until gnocchi are hot, about 5 minutes.
- Spoon into bowls and season with nutmeg and salt to taste.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 57.2 g, Cholesterol 91 mg, Fat 14.2 g, Fiber 2 g, Protein 32 g, SaturatedFat 6.9 g, Sodium 755.5 mg, Sugar 11.9 g
SHEET-PAN GNOCCHI WITH ASPARAGUS, LEEKS AND PEAS
This sunny dinner cooks entirely in the oven on two sheet pans, so both the vegetables and gnocchi are cooked properly with minimal effort. Asparagus, shallots, leeks and peas balance out the rich, caramelized gnocchi, but you could experiment with your vegetable choices: Cut delicate vegetables in larger pieces and firmer vegetables in smaller pieces so they cook at similar rates. Refrigerated gnocchi (often labeled "skillet gnocchi") work best here, but shelf-stable gnocchi are also fine. Simply boil them first.
Provided by Susan Spungen
Categories one pot, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. On a large rimmed baking sheet, toss gnocchi with 2 tablespoons oil, 1 tablespoon butter and 1/2 teaspoon salt.
- On another rimmed baking sheet, toss asparagus, leeks and shallots with remaining 1 tablespoon oil and 1 tablespoon butter. Season with 1/2 teaspoon salt and a few generous grinds of pepper.
- Put both pans in the oven, with the gnocchi on the bottom rack and the vegetables above. Stir the gnocchi and vegetables after 5 minutes to distribute the butter. Stir the vegetables once or twice more, but leave the gnocchi undisturbed. Roast until vegetables are golden and getting crispy on the edges, about 15 minutes total, and the gnocchi are golden brown on one side, 20 to 25 minutes total. Stir the peas into the vegetables in the last 5 minutes of cooking.
- Combine the gnocchi and vegetables on one tray, then grate the lemon zest over the top. Sprinkle with half the Parmesan and chives, if using, saving some for serving. Season to taste with salt and pepper. Toss to combine, and transfer to a serving bowl or platter. Sprinkle with remaining Parmesan and chives, and serve immediately.
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