Massa
1/2 kg of cooked potatoes
1 tablespoon of butter
1 egg
3 tablespoons of cornstarch
5 tablespoons of wheat flour
2 tablespoons of grated cheese
Salt, nutmeg, and black pepper to taste
Stuffing
300 g of sliced ham
300 g of shredded mozzarella
2 cooked eggs, diced
Massa
1/2 kg of cooked potatoes
1 tablespoon of butter
1 egg
3 tablespoons of cornstarch
5 tablespoons of wheat flour
2 tablespoons of grated cheese
Salt, nutmeg, and black pepper to taste
Stuffing
300 g of sliced ham
300 g of shredded mozzarella
2 cooked eggs, diced
Make the dough: pass the hot potato through a ricer onto a smooth surface
Combine the remaining ingredients and knead with your hands until homogeneous
Open the dough into a rectangle and spread the stuffing ingredients
Roll it up like a croissant and seal the ends by applying gentle pressure
Place it on a clean cloth and tie it like a ball
Cook for 35 minutes in a large pot of boiling water
Remove with the help of a slotted spoon and let it drain
Unwrap the cloth and cut the nhoque into slices
Then, arrange them in a refrigerator and serve with tomato sauce and grated cheese.
