Gnocchi With Sherried Shallots Recipes

GNOCCHI WITH SHERRIED SHALLOTS

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.

GNOCCHI WITH SHERRIED SHALLOTS

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.

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.