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Ñoquis, or gnocchi, are a cherished part of Argentina’s culinary scene, blending Italian tradition with local culture. This humble yet satisfying dish of soft, pillowy dumplings is celebrated on the 29th of every month as part of a unique Argentine custom known as “Día de Ñoquis” (Gnocchi Day).
Whether served at a casual family dinner or a festive gathering, Ñoquis are more than just a meal, they are a symbol of togetherness and abundance, deeply rooted in the Argentine spirit.
What Are Ñoquis?
Ñoquis are small dumplings, typically made from a base of mashed potatoes combined with flour and eggs, shaped into bite sized pieces, and boiled until tender. While the recipe is straightforward, the result is a dish that feels indulgent yet comforting.
In Argentina, Ñoquis are often served with a variety of sauces, from rich and hearty tomato based ones to creamy cheese sauces or even a simple drizzle of olive oil with grated Parmesan.
What makes Ñoquis particularly special in Argentina is the tradition surrounding them. On the 29th of each month, families gather to enjoy Ñoquis together, often placing a coin or note under the plate for good luck and prosperity. This tradition has turned the dish into a cultural icon, representing both the simplicity of good food and the richness of shared experiences.
Ingredients and Taste
The core ingredients of Ñoquis are simple: potatoes, flour, and eggs. Some variations include ricotta cheese for added creaminess, or pumpkin for a seasonal twist.
The dough is rolled into thin logs, cut into small pieces, and sometimes pressed with a fork to create grooves that help hold the sauce. The texture is key, Ñoquis should be light and tender, melting in your mouth rather than feeling heavy or dense.
The flavour of Ñoquis is subtle, allowing the accompanying sauce to shine. With a tomato and basil sauce, they take on a vibrant, tangy character. Paired with a creamy gorgonzola or sage infused butter sauce, they become rich and luxurious. No matter the pairing, Ñoquis offer a perfect balance of comfort and elegance, making them a versatile and universally appealing dish.
A Taste of History
The story of Ñoquis in Argentina begins with waves of Italian immigrants who arrived in the late 19th and early 20th centuries. Along with their language and customs, they brought cherished recipes, including gnocchi. Over time, these recipes were embraced and adapted by Argentinians, becoming a beloved part of the national cuisine.
The tradition of eating Ñoquis on the 29th is said to have roots in both practicality and folklore. Historically, families would prepare this inexpensive dish at the end of the month when resources were running low, stretching their budgets while still enjoying a hearty meal. The “coin under the plate” custom is thought to bring blessings and prosperity, adding a layer of meaning to the meal.
Ñoquis (Argentinian Gnocchi) Recipe
Serves: 4 people
Ingredients:
For the Ñoquis:
- 1 kg (2.2 lbs) potatoes (starchy variety like Russet)
- 1 large egg
- 200 g (1 ½ cups) all-purpose flour, plus extra for dusting
- 1 tsp salt
- ½ tsp freshly ground nutmeg (optional)
For the Sauce (Optional):
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 500 g (2 cups) tomato sauce
- 1 tsp sugar
- Fresh basil leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Directions
To begin, boil the potatoes. Place them, unpeeled, in a large pot of cold, salted water. Bring to a boil and cook until fork tender, about 20 minutes. Drain and let them cool slightly before peeling. Peel while warm to retain the potato’s moisture, which will help create soft ñoquis.
Pass the peeled potatoes through a ricer or mash them with a fork until smooth. Avoid over mixing to prevent a gluey texture. Spread the mashed potatoes onto a clean surface or a large bowl and let them cool completely.
Make a well in the centre of the potatoes. Crack the egg into the well, sprinkle with salt, and add nutmeg if using. Gradually add the flour while gently mixing with your hands. Knead just until a soft dough forms. Avoid over kneading to keep the ñoquis light.
Dust your work surface with flour. Divide the dough into four portions. Roll each portion into a rope about 2 cm (¾ inch) thick. Use a sharp knife to cut the rope into small pillows, about 2 cm long. Optionally, press each piece lightly against the tines of a fork to create ridges, which help sauce cling better.
Prepare a large pot of salted boiling water. While waiting, lightly flour a tray and place the shaped ñoquis on it to prevent sticking. Keep the tray in a cool spot until ready to cook.
Cook the ñoquis in batches. Drop them into the boiling water, ensuring not to overcrowd the pot. Stir gently to prevent sticking. Once they float to the surface, let them cook for an additional 1–2 minutes, then remove with a slotted spoon. Transfer to a serving dish.
If making the sauce, heat olive oil in a pan over medium heat. Sauté the garlic until fragrant, then add the tomato sauce and sugar. Simmer for 10 minutes, seasoning with salt, pepper, and fresh basil. Pour the sauce over the cooked ñoquis, tossing gently to coat.
Serve the ñoquis immediately, garnished with grated Parmesan cheese and additional basil leaves. For an authentic Argentinian experience, pair the dish with fresh bread and a glass of Malbec wine. Enjoy Ñoquis on the 29th of the month, a beloved Argentinian tradition symbolizing prosperity.
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