Gnocchi With catupiry

Gnocchi With catupiry


Massa:
1 pound of potatoes steamed and squeezed
200 grs. cheese catupiry


Tomato sauce

½ liter of tomato sauce and thick
2 tablets of broth
1 large onion, grated
3 tablespoons dried oregano
1 pinch of spice of Nonna

C o b e r t u r a

½ cup cream cheese

R c and h and i the I

1 raw chicken breast chopped into cubes, or crushed
1 large onion, grated
2 tbsp (tablespoons) chopped parsley with stems
2 tbsp (tablespoons) chopped mint
2 spoons (soup) of corn oil
1 tablet of broth
1 cup chopped green olives
2 tomatoes, peeled, seeded
½ cup of curd to thicken the filling


filling II
½ pound of fresh ricotta mashed
1 cup (tea) of spinach, stuffy and squeezed
50 grs. grated Parmesan cheese or necessary to bind
2 egg yolks

filling III

200 grs. of sliced ​​ham
200 grs. sliced ​​mozzarella

How to Prepare for Mass

In a bowl mix the baked potato with cream cheese and squeezed, if you need to put a little grated cheese or wheat flour in the dough to bind to wind power.

Make small balls, open hands and add the filling, roll again.

Place in an ovenproof dish rectangular rather than tomato sauce, oregano and sprinkle on top.

Make layers:

First layer a bit of tomato sauce
Second layer the stuffed gnocchi
Third layer tomato sauce

Go alternating layers until finished.

If you want you can put a little sauce on the bottom of an ovenproof dish.

Then put all the gnocchi, over the sauce.

Cover with cream cheese to taste.

Bake in the oven preheated medium 180 ° C for twenty minutes, or until hot.

Serve with roast meat and green salad


Note:
 
You can freeze the gnocchi with the sauce, or no sauce.