Ñoquis del 29 (Argentine Potato Gnocchi)
In short: Soft potato gnocchi boiled until they float and served with tomato sauce and cheese, traditionally eaten on the 29th of the month for luck. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 45 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
On the 29th of every month, many Argentines sit down to a plate of ñoquis and tuck a bill under the plate for prosperity in the month ahead. A common explanation is that gnocchi are cheap, which suits the end of the month. Floury potatoes are boiled, riced and mixed with just enough flour and egg to hold, then rolled and cut. Light, pillowy gnocchi depend on dry potatoes and a gentle touch.
Instructions
- Boil the whole potatoes in salted water for 30 to 35 minutes, until a knife slides in easily. Drain and peel them while still hot, holding them with a cloth.
- Push the hot potatoes through a ricer or mash them very smooth on a board. Spread them out and let them steam for 5 minutes to dry and cool slightly.
- Add the flour, egg, salt and nutmeg. Mix and knead gently for 1 to 2 minutes until just smooth. Overworking makes the gnocchi tough.
- Boil a single gnocchi to test it. If it falls apart, work a spoonful more flour into the dough.
- Roll the dough into ropes about 2 cm (3/4 in) thick and cut them into 2.5 cm (1 in) pieces. Set them on a floured tray in one layer.
- For the sauce, cook the garlic in the olive oil for 1 minute. Add the tomatoes, sugar and a pinch of salt and simmer for 15 minutes. Tear in the basil.
- Boil the gnocchi in plenty of salted water in batches, for 2 to 3 minutes. They are ready 1 minute after they float to the surface. Lift them out with a slotted spoon.
- Toss the gnocchi with the sauce and serve at once with grated cheese.
Tips
- Use floury potatoes, not waxy ones, and let them steam dry after peeling. Wet potatoes need more flour, which makes the gnocchi heavy.
- A traditional touch: place a coin or bill under each plate on the 29th, and leave the money there until the end of the meal.
Questions and answers
Why did my gnocchi fall apart in the water?
The dough was too wet or had too little flour. Test one gnocchi first, and add flour a spoonful at a time until the test piece holds.
Can I freeze gnocchi?
Yes. Freeze the uncooked gnocchi in one layer on a tray, then transfer to a bag for up to 3 months. Boil straight from frozen for 4 to 5 minutes.
What is the tradition of ñoquis del 29?
Argentines eat gnocchi on the 29th of each month and put money under the plate to bring luck and prosperity. Many restaurants add gnocchi to the menu on that day.
How long does it take to make Ñoquis del 29 (Argentine Potato Gnocchi)?
About 1 h 30 min in total: 45 min of preparation and 45 min of cooking.
How many calories are in Ñoquis del 29 (Argentine Potato Gnocchi)?
About 520 kcal per serving, with 15 g of protein, 90 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 90 g |
| Fat | 11 g |
| Fiber | 8 g |
| Sugar | 6 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
