Different Gnocchi with Potato and Stuffed Cottage Cheese

Different Gnocchi with Potato and Stuffed Cottage Cheese

Gnocchi Potato Dough + Catupiry - Stuffed - III- Options

Pasta:
1 pound of steamed asterix pink potatoes then squeezed
200 grs. Of catupiry cheese


Tomato Sauce

½ liter of very thick homemade tomato sauce
2 tablespoons of beef stock, or 2 tablespoons of "Industrialized Onion Soup
1 large grated onion
1 tablespoons dried oregano, finally
½ fingered seedless finger pepper
1 tablespoon corn oil

How to Prepare the Sauce:

Sauté the onion in the oil, add the tomato sauce, the beef broth the pepper, leave in the fire until a sauce is not very thick.
If necessary add a little water to finish cooking the sauce.
Finally add the oregano.

Roof

½ cup creamy curd

I - Filling:

1 raw or minced chicken breast
1 large grated onion
2 tablespoons parsley with chopped stem
2 tablespoons chopped mint (optional)
2 tablespoons corn oil
1 cup chopped green olives
2 tomatoes without skin without chopped seeds
½ cup of curd to thicken the filling
1 tablet of beef broth

How to prepare the filling:

To fry the onion and the tomatoes in the oil, to add the chicken breast, the broth of meat go stirring and dripping boiling water until the cooking the chicken, add the olives, the mint sauce, finally the curd. Cool to stuff the gnocchi.

II - Filling:

½ pound of crushed fresh ricotta
1 cup of spinach, stuffy and squeezed
50 grs. Grated Parmesan cheese or what is needed to give the
2 gems

How to prepare the filling:

Put in a bowl the crumbled ricotta, the finely chopped spinach, the yolks and finally the grated cheese.
Mix well until uniform,
Make small balls to fill the gnocchi.

III - Filling:

200 grs. Ground ham
200 grs. Of ground mozzarella

How to prepare the filling:

Mix the ham with the mozzarella and fill the gnocchi.

Method of Preparing Gnocchi:

Mix the baked potato and squeezed with the catupiry, if you need to put some grated cheese or 1 tablespoon of wheat flour in the dough to give alloy and to be able to roll.

Make small balls, open in the hands and add the chosen filling, close well to not leave the filling

Place a little of the tomato sauce on the bottom of a rectangular refractory, already with the oregano and over the stuffed gnocchi covers with tomato sauce.
Roof:

Cover the gnocchi with a thin layer of curd cheese, or
Sliced ​​ham and topped grated mozzarella in thick, or sliced ​​drain
If you want you can cover the gnocchi stuffed with bechamel sauce (white sauce) see recipe on my blogs ..


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

Serve with roast beef and lettuce salad, grated carrot and cherry tomatoes.