Argentinian
Ñoquis del 29
A porteño-style plate of tender potato ñoquis served with tuco, the tomato and beef sauce traditionally spooned over them on the 29th of each month. Finish with grated cheese, and if you like, tuck a coin or bill under the plate for the old good-luck custom.
Ingredients
- Floury potatoes, unpeeled500g
- All-purpose flour, plus extra for dusting130g
- Egg yolk1
- Fine salt1 tsp, divided
- Freshly grated nutmeg1 pinch
- Sunflower oil or olive oil1 tbsp
- Small onion, finely chopped1/2
- Red bell pepper, finely chopped1/4
- Garlic clove, minced1
- Ground beef150g
- Tomato paste1 tbsp
- Crushed tomatoes or tomato purée300g
- Bay leaf1
- Dried oregano1/2 tsp
- Sweet paprika1/2 tsp
- Sugar1 pinch
- Black pepperto taste
- Grated Reggianito or Parmesan-style cheese3 tbsp
Method
- Put the unpeeled potatoes in a pot of cold salted water, bring to a simmer, and cook until completely tender, about 25 minutes.
- Meanwhile, make the tuco: heat the oil in a saucepan over medium heat, add the onion and red bell pepper, and cook until soft and lightly golden.
- Stir in the garlic for 30 seconds, then add the ground beef and cook, breaking it up, until it loses its raw color.
- Add the tomato paste, crushed tomatoes, bay leaf, oregano, paprika, sugar, 1/2 tsp salt, and black pepper, then simmer gently for 25 to 30 minutes until thick and flavorful.
- Drain the potatoes, peel them while hot, and pass them through a potato ricer or mash them very finely onto a clean work surface.
- Spread the mashed potato out for 2 minutes to release steam, then sprinkle with the remaining 1/2 tsp salt and the nutmeg.
- Add the egg yolk and most of the flour, then bring the dough together quickly with your hands, adding only enough extra flour to make it soft and not sticky.
- Dust the surface lightly with flour, divide the dough into 4 pieces, and roll each into a rope about 2 cm thick.
- Cut the ropes into small pillows and roll each piece over a ñoquera or the back of a fork with your thumb to make ridges.
- Bring a large pot of salted water to a lively boil, add the ñoquis in batches, and cook until they float, about 1 to 2 minutes.
- Lift the ñoquis out with a slotted spoon and transfer them directly into the warm tuco, tossing very gently to coat.
- Serve immediately in shallow bowls with plenty of grated Reggianito or Parmesan-style cheese.
Common questions
Can I substitute the floury potatoes or use leftover boiled potatoes for Ñoquis del 29?
Yes, but use dry, starchy potatoes only. Leftover boiled potatoes work if they’re plain and well chilled, but fresh floury potatoes give the lightest gnocchi. Avoid waxy potatoes; they make the dough sticky and dense.
How long does it take to make Ñoquis del 29 from start to finish?
Plan for about 1 hour to 1 hour 15 minutes. Potatoes and tuco cook at the same time, then you need 15–20 minutes to shape the gnocchi and a few minutes to cook them in batches.
What are the most common mistakes when making the gnocchi dough?
Using too much flour, overworking the dough, or adding the potatoes while they’re wet. Mash them very fine, let steam escape, then mix just until combined. The dough should be soft, not sticky or tough.
Can I store Ñoquis del 29 or make them ahead?
Yes. Shape the gnocchi and refrigerate them on a floured tray for up to 4 hours. For longer storage, freeze them in a single layer, then bag them. Cook from frozen; don’t thaw or they’ll soften too much.
How should Ñoquis del 29 be served for the best result?
Serve the gnocchi immediately with plenty of hot tuco and a little grated cheese if you like. Cook them in salted water until they float, then give them 30 seconds more; drain gently so they don’t break.