Potato chicche with taleggio cheese, mushrooms and sausage



Potato chicche with taleggio cheese, mushrooms and sausage is an enveloping and inviting first course, an appetizing idea for enriching your table with the colors and flavors of autumn. We have made mini gnocchi at home just for you, chicche to be exact, flavored with a superlative sauce characterized by a creamy consistency. After cooking the sausage and portobello mushrooms, all you'll need is a handful of taleggio cheese cubes to create that melty, velvety touch that will envelop your chicche.

Check out also these gnocchi recipes:


Ingredients for the potato drops
Potatoes 2 lbs (1 kg)
Type 00 flour 3 cups (300 g)
Eggs 1 - (1 medium)
Semolina to taste
For the condiment
Sausage 13 oz (370 g)
Portobello mushrooms 5 oz (140 g)
Taleggio cheese 10 oz (300 g)
White wine 2 tbsp (30 g)
Fine salt to taste
Black pepper to taste
Thyme to taste
Extra virgin olive oil to taste

How to prepare Potato chicche with taleggio cheese, mushrooms and sausage

To make potato chicche with taleggio cheese, mushrooms and sausage, start by preparing the chicche: wash the potatoes without peeling them, place them in a pan with salted water and boil them 1. Peel and mash them with a potato masher while still hot, then place them on a work top, where you will have already added the flour, shaped into a well 2. Add one egg 3 and knead.

Do not knead for too long otherwise the mixture will harden, just enough to form a single piece 4. Remove parts of the dough and shape them into strips that are roughly 0.4 inches thick 5. Cut each strip into 0.6 inch pieces using a knife (or a spatula) 6.

Place the chicche on a tray dredged with the semolina 7. Decase 8 and with a knife, coarsely chop the sausages; leave to one side 9.

Clean the mushrooms with a cloth and remove the soil-covered tip, then cut into slices 10. Dice the taleggio cheese 11. Heat a drizzle of oil in a pan, add the sausage 12 and brown for 3-4 minutes on a high flame.

Add the white wine 13, simmer and reduce, then add the mushrooms 14 and cook for around 3-5 minutes. In the meantime, bring the water to the boil and add the chicche 15.

Add the taleggio cheese to the pan too 16, as well as a ladle of cooking water 17 so that it melts 18.

As the chicche rise to the surface, drain and add them to the pan 19. Lastly, add the thyme leaves and flavor with a sprinkling of black pepper 20. Potato chicche with taleggio cheese fondue, mushrooms and sausage are ready 21.


We recommend enjoying potato chicche with taleggio cheese fondue, mushrooms and sausage freshly made.

Potato chicche can be stored uncooked: leave them on a cloth for a couple of hours at most: they will take longer to cook because they will have dried out a little in the air. Chicche can also be frozen: place the tray in the freezer and after around 20 minutes place the potato chicche in a freezer bag; repeat until you have frozen them all. To cook, simply place them in boiling salted water, without defrosting.


We used portobello mushrooms here, but you can use different ones based on local availability and your taste!

For the translation of some texts, artificial intelligence tools may have been used.