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.