Home Cook Together. Celebrate Life.

Ñoquis del 29

Serves 4 Entree vegetarian, pasta, Pasta & Rice

Ñoquis del 29

Ñoquis del 29 are a cherished Argentinian tradition, eaten on the 29th of each month, with a coin tucked beneath the plate to invite good fortune. This humble ritual, rooted in the Italian immigrant influence, transforms simple potato dumplings into a symbol of hope and prosperity, reminding us of the blessings of a shared meal.

Properly made, these ñoquis are tender pillows that almost melt on the tongue. They are often served with a rich tuco or a hearty estofado, their flavors intertwining with the delicate dough. For a lighter touch, a simple butter and sage sauce can elevate their subtlety without overpowering their gentle, comforting essence.

Ingredients

  • 1 kg (2.2 lb)starchy potatoes
  • 250 g (9 oz)flour, plus extra
  • 1egg
  • to tastesalt
  • tomato sauce or estofado — to serve

Method

  1. Place 1 kg (2.2 lb) of starchy potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook the potatoes in their skins until they are tender when pierced with a fork, about 20-25 minutes. Drain the potatoes and let them cool slightly until they are just cool enough to handle.
  2. Peel the potatoes while they are still warm, using a paring knife to remove the skins. Pass the peeled potatoes through a potato ricer or mash them thoroughly until smooth. Spread the riced potatoes out on a clean surface and let them cool until they are just warm to the touch.
  3. Make a well in the center of the cooled potatoes and add 1 egg and a pinch of salt. Gradually incorporate 250 g (9 oz) of flour into the potato mixture, using your hands to gently bring the dough together. Add more flour if necessary, but avoid kneading the dough too much; it should be soft and slightly sticky.
  4. Divide the dough into four portions. On a lightly floured surface, roll each portion into a rope about 2 cm (3/4 inch) in diameter. Cut the ropes into small pillows, each about 2 cm (3/4 inch) long. If desired, gently press each piece with the back of a fork to create ridges.
  5. Bring a large pot of salted water to a gentle boil. Carefully drop the ñoquis into the water in batches, stirring gently to prevent sticking. Once they float to the surface, let them cook for an additional 30 seconds, then use a slotted spoon to transfer them to a serving dish.
  6. Immediately sauce the ñoquis with your choice of tomato sauce or estofado. For tradition, place a coin under each plate before serving on the 29th of the month to bring good luck. Serve the ñoquis hot, ensuring each plate is generously coated with sauce.