Marcos Waller

Argentine Tradition and the 29th of the Month

Argentina has a tradition of eating gnocchi or ñoquis every 29th of the month. You prepare some ñoquis or buy it from a fresh pasta shop—and prepare them with pomodoro or four cheese cream. But always put a folded bill under the plate. That will ensure prosperous economic success and growth. I am unsure where that tradition came from, and I won’t research it now.

In my family, there was always an utter disrespect for common traditions—I had my first mate at 16—but we did eat ñoquis, although not on the 29th. They were usually pumpkin. My mother thought it was the potato that made them unhealthy, not the pound of butter or the bleached flour.

Today’s Simple Gnocchi Recipe

We are going to crawl slowly into the world of pasta with this more than simple recipe that you can either freeze or eat right away with a good sauce; why not the pomodoro one, or make it pink with some cream.

These are classic potato ñoquis but this recipe should work with any starchy vegetable (squash, pumpkin, sweet potato, etc.). Keep in mind that ñoquis can be made out of anything, but some require a different prep called souffle or -bomba bomba- we’ll get to that some other time.

Prep Time and Cooking Time

Prep time: 30 minutes
Cooking time: 15 minutes

Ingredients

For the Ñoquis:

• ½ a kilo of potatoes (1 pound)
• 150 grams of flour (around 1 and ¼ cups)
• 1 egg yolk (optional)
• Salt and pepper

For the Sauce:

• 1 cup cremini mushrooms
• 100 grams fresh ham (or bacon)
• 1 chicken breast
• 1 onion
• 1 clove garlic
• White wine
• Chicken stock (optional)
• Heavy cream
• Parmesan cheese
• Salt, pepper, and nutmeg

Preparation

The Ñoqui: Cut the potatoes in half and bake them covered in tin foil until soft enough to mash (around an hour). Mash the potatoes without the skin. Add salt, pepper, yolk, and flour and work it together with your hands. Do not knead. Roll the dough into little tubes and cut into pieces. Sprinkle with flour and place on a tray.

The Sauce: Cut chicken and ham into thin strips, dice onion, slice garlic and mushrooms, and grate parmesan.

Cooking Instructions

The Sauce: In a pan with butter or olive oil, sear the chicken and retrieve it. Add ham, onion, mushrooms, letting them sweat in low heat. Add salt, pepper, nutmeg, and garlic, then add chicken back. Deglaze with wine, add stock and simmer 10 minutes. Finish with heavy cream and parmesan.

The Ñoquis: Boil water in a large pot, salt generously. Cook gnocchi until they float, about 2 minutes. Retrieve and mix with the sauce. Serve in a deep plate.

Tips

• Freeze gnocchi wide apart before putting them together in a smaller container.
• Do not leave gnocchi in boiling sauce too long to avoid overcooking.

Final Thoughts

This is an Italian recipe with a classic French sauce written and performed by an Argentine. It could be the best thing you’ll ever try or just another form of heresy.

Tell me, what sauces would you use for this ñoqui recipe? Do you find this very elaborate?