Potato pasta with cream cheese - III Fillings

Potato pasta with cream cheese - III Fillings
ingredients:
1 kilo of boiled potatoes steamed and squeezed
200 g. of cream cheese cheese
Tomato Sauce
½ liter of very thick tomato sauce
2 bouillon tablets
1 onion large grated
3 tablespoons dried oregano soup
1 pinch of spice of Nonna

Roof
½ cup cream cheese

R c and h and i the I

1 chopped raw chicken breast into small cubes, or crushed
1 onion large grated
2 tablespoons (soup) of chopped parsley with stems
2 tablespoons (soup) of chopped mint
2 tablespoons (soup) Corn oil
1 tablet of broth
1 cup chopped green olives
2 tomatoes peeled seedless
½ cup cottage cheese to thicken the filling

stuffing II

½ kilo of mashed fresh ricotta
1 cup (tea) of spinach, stuffy and squeezed
50 grams. of grated Parmesan cheese or the need to bind
2 egg yolks

stuffing III

200 g. sliced ​​ham
200 g. mozzarella sliced

Prepare to Mass

In a bowl mix the cooked and squeezed potatoes with cream cheese, if you need to put a little grated cheese or potato starch or (flour) in the dough to bind to be able to roll.
Make small balls, open the hands and add the filling, roll again.
Place a rectangular refractory one beside the other over a little tomato sauce, and oregano.
Make layers:
First layer a little tomato sauce
Second layer the stuffed gnocchi
Third layer tomato sauce
Place tomato sauce in bottom of an ovenproof dish.
Then puts all the gnocchi, over the sauce.
Cover with cheese to taste.
Bring to a preheated moderate oven 180 ° C for 15 'to 20' v minutes or until hot.
Serve with roast beef or ground beef roulade salad and watercress, lettuce, endive, arugula and cherry tomatoes or slices of large onion into slices ..
Note:
You can freeze the gnocchi with or without sauce,
Note:

 Gnocchi No Wheat Flour
* Gnocchi for those who can not use wheat flour *