Bangers And Gnocchi With A Roasted Shallot And Cheese Sauce Recipes

GNOCCHI WITH ROASTED SQUASH & GOAT'S CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting tin with the garlic and oil, salt and pepper and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden.
• Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.

BANGERS AND MASH

Steps:

• Put potatoes in a medium pot and cover with cold water. Add 2 teaspoons salt. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain potatoes in a colander and return to pot. Mash potatoes with butter, milk, cheese, and a few gratings of nutmeg. Season with salt and pepper. Keep warm.
• Meanwhile, preheat a large skillet over medium-high. Add oil and bangers. Cook, turning occasionally to brown all over, about 6 minutes. Remove bangers to plate. Return skillet to medium heat. Add onions and cook, stirring occasionally, until softened and browned, about 8 minutes. Add wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes. Add flour and cook, stirring, 1 minute. Stir in broth, soy sauce, and Worcestershire. Return bangers and any accumulated juices to skillet. Bring to a boil and cook, turning sausages several times, until juices thicken to a gravy-like consistency and bangers are cooked through, about 8 minutes. Serve with mashed potatoes.

BANGERS AND GNOCCHI WITH A ROASTED SHALLOT AND CHEESE SAUCE

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.

BANGERS AND GNOCCHI WITH A ROASTED SHALLOT AND CHEESE SAUCE

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.

TRUE BANGERS AND MASH WITH ONION GRAVY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
• Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
• Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

BANGERS AND GNOCCHI WITH A ROASTED SHALLOT AND CHEESE SAUCE

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.