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Ñoquis de Papa

ARGENTINA

Potato Gnocci

SUBMITTED BY

Gabriela

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Gabriela taught me that making gnocchi at home can not only be a major money-saver, but that it’s incredibly easy to do!

Ñoquis de Papa, or potato gnocchi, hold a special place in Argentine cuisine. While the dish originates from Italy, it has been lovingly adopted and adapted by generations of Argentinians, becoming a traditional meal enjoyed by families across the country—especially on the 29th of each month. These soft, pillowy potato dumplings are not just a comfort food staple; they also carry a bit of cultural magic and good luck.

What Are Ñoquis de Papa?

Ñoquis de Papa are small dumplings made primarily from mashed potatoes and flour. The dough is rolled into ropes, cut into bite-sized pieces, and gently boiled until they float—signaling they’re ready to be served. They can be paired with a variety of sauces, from a rich tomato sugo to a creamy béchamel or simple sage-infused butter.

Unlike their Italian cousins, Argentine ñoquis often have a slightly firmer texture and are usually served in generous portions, ideal for feeding family and friends. The recipe can vary slightly from household to household, but the essence remains the same: simple, humble ingredients transformed into something deeply satisfying.

The Tradition of Ñoquis on the 29th

In Argentina, it’s customary to eat ñoquis on the 29th of each month. This tradition is tied to Italian immigrants who brought their customs with them in the late 19th and early 20th centuries. Legend has it that St. Pantaleon, a patron saint of food and health, traveled from town to town performing miracles and healing the sick. After one such journey, he was fed a meal of gnocchi by a poor family who later found coins under their plates the next day—a sign of good fortune.

To this day, many Argentinians place a peso or a bill under their plate of ñoquis on the 29th, hoping to attract prosperity and luck in the month ahead.

How Ñoquis de Papa Fit into Argentine Cuisine

Argentine cuisine is deeply influenced by its immigrant populations, particularly from Italy and Spain. Ñoquis de Papa stand as a shining example of this culinary blend. They are typically made from scratch at home, bringing families together in the kitchen. Some restaurants even feature them as a monthly special, especially on the 29th, when demand surges.

In recent years, variations have popped up—spinach, beetroot, or pumpkin ñoquis are gaining popularity—but the classic potato version remains a favorite.

Tips for Making the Perfect Ñoquis

  • Choose the right potato: Starchy varieties like Russets or Yukon Gold work best.

  • Less is more with flour: Use just enough to bring the dough together without overworking it.

  • Don’t skip the fork marks: They help sauce cling to each piece and add a traditional touch.

Whether you’re embracing the tradition or just craving a hearty, comforting meal, Argentinian Ñoquis de Papa are a delightful dish that celebrates culture, community, and the joy of simple ingredients.

Ñoquis de Papa

Servings 4
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Ingredients
  

  • 180 g flour
  • 700 g unpeeled potatoes
  • 4 g salt
  • tomato sauce for serving
  • parmesan cheese for serving

Instructions
 

  • Put the potatoes in their skins in a pan full of cold water with a pinch of salt. Heat the water until boiling and boil the potatoes until cooked. You should be able to pierce them with a knife and it should go through them. They must not be mushy but remain firm.
  • Peel them when they're still warm (or use a potato ricer). Mash them while still warm.
  • To the mashed potatoes, add the salt and gradually add the flour. The less flour you add, the better. You want the gnocchi tender not chewy.
  • Knead a little until you have a soft dough.
  • Sprinkle the worktop with extra flour. Form long cylinders about 1 cm in diameter. Cut into 1.5 cm segments and roll them using your thumb on a wooden gnocchi board or use a fork. Reserve in a container sprinkled with extra flour (to prevent them from sticking).
  • Put plenty of water and a bit of salt to boil in a pot. Throw the gnocchi in the boiling water. When they float to the surface, they are done. (about 2 minutes).
  • Fish them out with a kitchen skimmer and serve with tomato sauce and plenty of grated parmesan cheese.
Course: Dinner
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.