Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

1 . Stage

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

2 . Stage

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

3 . Stage

Arrange sausages atop shallot mixture.

4 . Stage

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 . Stage

Transfer sausages to a platter; cover and set aside.

6 . Stage

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

7 . Stage

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 . Stage

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 . Stage

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