Bangers and Gnocchi with a Roasted Shallot and Cheese Sauce

Step 1
Preheat an oven to 400 degrees F (200 degrees C).

Step 2
Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.

Step 3
Arrange sausages atop shallot mixture.

Step 4
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).

Step 5
Transfer sausages to a platter; cover and set aside.

Step 6
Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.

Step 7
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.

Step 8
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.

Step 9
Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.