Potato gnocchi

Name: Potato gnocchi (Ñoquis del 29)
Cuisine: Argentine
Ingredients: tomato sauce; 5 ml/1 tsp freshly grated nutmeg; 30 ml/2 tbsp grated Parmesan; pinch of salt; 160 g/5½ oz/1⅓ cups plain (all-purpose) flour; 2 egg yolks; 25 g/1 oz/2 tbsp butter; 500 g/1¼ lb waxy potatoes, scrubbed

Ñoquis del 29

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Pasta and gnocchi are often served on the 29th of the month, and shared with friends and family. These informal gatherings originated when there was little money left at the end of the month and inexpensive meals would be a necessity. Many Argentines still put money under their plates in the hope of attracting prosperity.

Ingredients

500 g/1¼ lb waxy potatoes, scrubbed
25 g/1

Americas
Argentina
Pasta
Vegetarian

Method

Place the unpeeled potatoes in a large pan of water. Bring to the boil and cook until tender but not falling apart.
Drain the potatoes, and peel when cool enough to handle. Mash with the butter until smooth, then stir in the egg yolks, nutmeg