Potato Gnocchi with Taleggio, Mushrooms, and Sausage
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour | 300 g |
| Egg | 1 |
| Semolina flour | as needed |
| Sausage (preferably fresh) | 370 g |
| Portobello mushrooms | 140 g |
| Taleggio cheese | 300 g |
| White wine | 30 g |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme | to taste |
| Extra virgin olive oil | as needed |
Instructions
To make the Potato Gnocchi with Taleggio, Mushrooms, and Sausage, begin by preparing the gnocchi. Start by washing the potatoes and placing them in a pot of salted water. Boil them until theyβre soft. Once they are still hot but cool enough to handle, peel them and mash them using a potato masher. Place the mashed potatoes on a work surface, creating a well in the center where you will add the flour.
Add the flour and a whole egg into the well, and gently combine the ingredients. Be careful not to overwork the dough to keep the gnocchi soft. Once the dough has come together, form it into a smooth ball. Divide the dough into small portions, rolling each into a rope about 1 cm thick. Cut each rope into 1.5 cm pieces, shaping them into small, pillowy gnocchi. Dust a tray with semolina flour and place the gnocchi on it as you work, ensuring they donβt stick together.
While you prepare the gnocchi, work on the sauce. Remove the casing from the sausage and chop it roughly into pieces. Set aside. Dice the Taleggio cheese into small cubes. Slice the Portobello mushrooms into thin slices.
In a large frying pan, heat a drizzle of olive oil over medium heat. Add the sausage and cook for about 3-5 minutes, until it begins to brown. Deglaze the pan with the white wine, allowing the flavors to meld together as the liquid reduces. In the meantime, bring a pot of salted water to a boil for the gnocchi.
Once the water is boiling, add the gnocchi in batches. When they rise to the surface, carefully remove them with a slotted spoon and add them directly to the pan with the sausage.
Once all the gnocchi are in the pan, add the diced Taleggio cheese and stir gently to allow the cheese to melt into a creamy sauce. Add the sliced mushrooms and fresh thyme, letting them infuse the dish with their earthy flavors. Season with black pepper to taste.
Once everything is well combined and the gnocchi are coated in the creamy sauce, serve immediately. The soft gnocchi, rich Taleggio cheese, savory sausage, and aromatic mushrooms create a truly indulgent dish.
Enjoy your Potato Gnocchi with Taleggio, Mushrooms, and Sausageβa warm, comforting meal perfect for any occasion!
