Gnocchi with Chicken Stuffing

Gnocchi with Chicken Stuffing

Gnocchi with Chicken Stuffing

Ingredients:

Sauce:
– 2 tablespoons of oil
– 2 tablespoons olive oil
– 1 large onion in strips
– 2 cloves garlic, crushed
– 2 tablets of broth
– 1 kg of skinless tomato and chopped seeds
– 1/2 can of tomato extract
– 1/2 cup of water
– basil or oregano to taste
– Salt and black pepper to taste
– 1 teaspoon of sugar
– 1/2 cup creamy curd

Filling:
– 1 tablespoon of oil
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 1 kg of cooked and shredded chicken meat
– chopped green scent to taste
– 1/2 cup creamy curd

Pasta:
– 2 kg of cooked and pressed potatoes in the juicer
– 1 box of 400g of cream cheese type catupiry
– grated Parmesan cheese




Method of preparation:
To make the sauce, place the oil, olive oil, onion and garlic in a pan and saute until the onion is tender. Add the remaining ingredients (except the curd), mix and cook until thickened. Add the curd, mix and set aside.
Pasta: Put the potato and the curd in a bowl and knead until a homogeneous mass is obtained.
Filling: Put the oil, olive oil and onion in another pan and sauté until the onion is tender. Add the remaining ingredients, mix and set aside.
Grease a refractory shape with oil or olive oil. Preheat the oven to high temperature (220ºC). Prepare the gnocchi, make balls 4 cm in diameter, flatten them, fill with some of the chicken mixture and model again, closing the filling inside the dough. Put the balls into shape.
Then cover with the sauce and sprinkle with parmesan. Cover the form with foil, bake and bake for about 30 minutes. Remove the paper and continue to bake until the sauce becomes bubbly. Remove from the oven and bring to the table.