Best Bangers And Gnocchi With A Roasted Shallot And Cheese Sauce Recipes

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ITALIAN SAUSAGE AND GNOCCHI SKILLET



Italian Sausage and Gnocchi Skillet image

Sausage, gnocchi, and spinach are the main ingredients in this quick, one-skillet meal. I've used mild sausages but hot Italian sausages can be substituted. Gnocchi is usually in the same isle as dried pasta.

Provided by Bren

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 6

Number Of Ingredients 14

1 tablespoon avocado oil
½ cup finely diced onion
2 large cloves garlic, finely diced
1 pound mild Italian pork sausage, casing removed
1 (16 ounce) package dry mini potato gnocchi
2 ½ cups no-salt-added diced tomatoes, undrained
½ teaspoon salt
½ teaspoon dried basil
½ teaspoon ground oregano
¼ teaspoon ground black pepper
5 ounces baby spinach
1 pinch freshly grated nutmeg
1 cup shredded fresh mozzarella cheese
½ cup freshly shredded Parmesan cheese

Steps:

  • Heat avocado oil in a large, nonstick skillet over medium-high heat. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook just until fragrant, about 30 seconds. Add sausage; stir to break up the meat and cook until well browned, 5 to 7 minutes.
  • Drain excess oil and keep meat mixture in the skillet. Add gnocchi, stirring to break up any clumps. Stir in tomatoes, salt, basil, oregano, and pepper. Cover and simmer for 5 minutes.
  • Stir in spinach and nutmeg and simmer until spinach has wilted, 3 to 5 minutes. Sprinkle mozzarella and Parmesan cheeses on top, cover, and simmer until cheese has melted, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 23.3 g, Cholesterol 61.9 mg, Fat 27.1 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 11.6 g, Sodium 1128.1 mg, Sugar 3.8 g

CREAMY GNOCCHI AND SAUSAGE SKILLET



Creamy Gnocchi and Sausage Skillet image

Gnocchi, sausage, mushrooms, and spinach come together in this rich and creamy one-skillet dish.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
12 ounces mild Italian sausage
1 (6 ounce) package baby portobello mushrooms
1 small onion, chopped
1 clove garlic, minced
⅓ cup dry white wine
1 tablespoon Dijon mustard
1 (16 ounce) package gnocchi
¾ cup half-and-half
½ cup baby spinach leaves
¼ cup finely shredded Parmesan cheese
½ teaspoon crushed chili flakes

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5 minutes. Add mushrooms and onion; cook until soft, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Stir in wine and Dijon mustard. Add gnocchi and half-and-half; bring to a simmer. Reduce heat to medium, cover, and cook for 5 minutes. Remove the lid and stir in spinach and Parmesan cheese. Cook until sauce has thickened and cheese has melted, about 1 minute.
  • Divide mixture between 4 serving plates and top with crushed chili flakes.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 30.2 g, Cholesterol 74.6 mg, Fat 33.8 g, Fiber 2.2 g, Protein 18.6 g, SaturatedFat 15 g, Sodium 986.9 mg, Sugar 2.3 g

GNOCCHI IN FONTINA SAUCE



Gnocchi in Fontina Sauce image

Quick and easy white cheese sauce which make the gnocchi melt in your mouth! Very rich and decadent. Best served with a light salad to balance out the richness.

Provided by jensenly

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

1 pound refrigerated gnocchi
6 tablespoons unsalted butter
2 tablespoons chopped shallots
8 ounces Italian fontina cheese, cubed
⅓ cup heavy cream
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the gnocchi, and cook until tender, about 5 minutes. Drain, and set aside.
  • Once the gnocchi goes into the pot, start the sauce, as you want the gnocchi to be done first. Melt the butter in a saucepan over medium heat. Add the shallots, and cook for a few minutes, until tender. Stir in the cream, and heat to almost a boil. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately, or the sauce may clump.
  • Place gnocchi into serving dishes, and spoon the sauce over them. Garnish with chopped fresh basil.

Nutrition Facts : Calories 623.7 calories, Carbohydrate 22.5 g, Cholesterol 163.3 mg, Fat 51.3 g, Fiber 1.1 g, Protein 19.6 g, SaturatedFat 31.9 g, Sodium 606.7 mg, Sugar 1.1 g

SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH



Sheet-Pan Gnocchi With Mushrooms and Spinach image

This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it'd also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight, pastas, vegetables, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces, if large)
1 (12- to 18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons extra-virgin olive oil, plus more as needed
4 scallions, cut into 1-inch lengths
1 large shallot, thinly sliced
Kosher salt and black pepper
5 ounces baby spinach (about 5 packed cups)
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish
1 teaspoon honey
1 tablespoon unsalted butter

Steps:

  • Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
  • Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
  • Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.

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