No Flour Gnocchi With Pasta and Potato Catupiry

No Flour Gnocchi With Pasta and Potato Catupiry


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


Tomato Sauce

½ liter of homemade tomato sauce and thick
2 tablets of broth (optional)
1 large onion, grated
1-2 tablespoons (soup) of dried oregano
1 pinch of spice of Nonna

C o b e r t u r a

½ cup of cream cheese

R c and h i and 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 tablespoons (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 cooked and squeezed potatoes with cream cheese, if you need to put a bit of grated cheese or potato starch or (flour) to bind the dough to be able to curl.

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

Place a rectangular refractory beside each other over a little tomato sauce, and oregano.

Make Layered Alternate:

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

Place tomato sauce in bottom of an ovenproof dish.

Then put all the gnocchi, over the sauce.

Cover with cream cheese to taste.

Bring to medium preheated oven 180 ° C for 15 'to 20' minutes, or until hot.

Serve with roast beef, or ground beef roulade salad and watercress, lettuce, chicory, arugula and cherry tomatoes or sliced ​​big onion slices.


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