To my Argentine amigas…this one is for you.
I read that in Argentina the 29th of every month is celebrated by eating ñoquis (gnocchi). The tradition probably came when Italians immigrated to Argentina. I was told that by the end of the month their funds were running low and looking for a satisfying meal, they started making ñoquis; dumplings made from flour, potatoes and eggs.
The 29th of each month you can find them on every menu, even here in New York’s Argentine community. Tradition calls for money to be placed under the plate for good luck and wealth in the month to come.
Ingredients:
6 russet potatoes, skin on (a must)
1 egg
about 2 – 3 cups of flour
fresh nutmeg, about half a nut
salt/pepper to taste
Preparation:
Cook the potatoes, cool and peel.
Mash the potatoes or put through a ricer, add salt, pepper and nutmeg…add egg and about 1/2 cup of flour and start to mix adding more flour until you reach a soft but pliable dough that does not stick to your hands.
Form the mixture into a ball and cut mixture into small strips like a long cigar, then cut the strips into small squares, little pillows.
Use your ñoquis wooden tablet or run a fork along the outside of each square to add design (optional).
Let them dry for a few minutes, keeping the ñoquis separated so they don’t stick.
Boil water with salt. Carefully add the ñoquis to the boiling water…the minute they come to the surface remove with a slotted spoon then plate with your sauce and add your favorite cheese.
After I took the pictures and the ñoquis were eaten, I forgot to add the cheese. I was hungry!
Vegetarian Sauce:
8 Italian plumb tomatoes, skins removed and roughly chopped
2 carrots + 2 celery stalks cut into small slices
1 large onion
3 garlic cloves
3 tablespoons olive oil
Heat olive oil, add garlic and onions and cook until translucent. Add carrots, celery and tomatoes and cook for about 30 minutes until carrots are soft. Let cool and place into your cuisine art toprocess. Return to pan, heat and serve with your Ñoquis.
BUEN PROVECHO!
platanosmangoes.com 
Really nice post. The how-to photos are really helpful and the end result looks delicious. Hope some pesos are on their way to you!
P.S. How could you forget the cheese?!
Those are some good-looking ñoquis, Norma! And your tuco also looks delicious. Forgetting the cheese is nothing short of sacrilege, but I’d be in a hurry to eat those ñoquis, too! Greetings from Argentina. 🙂
I love cheese, but cheese hates me most of the time…if you get my meaning….
Much easier than expected! Thanks for the post! You must have been really hungry to forget the cheese 🙂
Even though I make noquis with my family’s northern Italian “bagna” (sauce), I shall soon make your recipe, I am particularly intrigued by the sauce which reminds me of the uncomplicated recipes that most Italians use. Thank you.
I also also love the simplicity of this sauce. I leave the seasoning of salt and pepper to you. Thanks for your support and comments.
November 13, 2011 – Follow up on my above comment dated November 3, 2011
Just a note to say that I made your sauce, it is delicious!… Thank you for introducing it to us. I will for sure make it again!
So exited that you enjoyed
Love the step by step pictures,Norma!Great recipe.
Great post. I’ve not been brave enough to tryand make gnocchi. Thanks to your clear instructions, I might give it a try.
I love gnocchi but have never tempted to make it. I really should, you make it look so easy. I like that wooden tool there to make the ridges, very cool.
Interesting facts on the Argentine tradition too.
Didn’t know about this tradition, not a bad idea to put some money under the plate…!!!
Yor recipe looks wonderful, I guess the flavor was spectacular also.
MMMM Really good looking “ñoquis”, you can say you are in Argentina!!! Iam glad you get the money !!!
kisses from Buenos Aires,
Ileana.
Now that Fall is here, I am so looking to sit down and enjoy a meal like this. I love your ridges and the nice vegetarian tomato sauce, which is my favorite as I don’t like heavy sauces.
I have celebrated gocchi day Norma. I don’t think I really need an ecuse for myself to have gnocchi but having a day to celebrate it is perfect!
Your homemade gnocchi look delicious Norma! I haven’t tried my hand at making them myself yet, but I’m going to remember this tradition and plan on eating gnocchi on the 29th!
I have no words !! Your gnocchi are excellent, and the step by step recipe is just what I need (yes, I confess! I don’t know how to make gnocchi) BUT when in Argentina, I always put some “pesos” under the plate… Also, did you know that public officials in Argentina are called “gnocchi”..because they never show up to work..only on the 29th, to collect their salary !!! ;D
i absolutely love gnocchi! yours look gorgeous, and those step-by-step photos are really helpful.
Norma, these look delicious, but the story about how they came to be eaten on the 29th of each month is even more appealing! The “baked beans and toast” frugal days of old are behind us now, but in some ways I miss them – they led to a lot of creativity!
o my…those gnocchi are absolutely delicious! Thanks for the step-by-step instructions.
So scrumptious looking! I love gnocchi.
Cheers,
Rosa
excelentes ñoquis del 29!