Ñoquis de Papas

Ñoquis de Papas Recipe - Vegetarian Food from Argentina

Region / culture: Argentina | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Ñoquis de Papas, or potato gnocchi, is a traditional Argentine dish that is loved for its simplicity and delicious flavor. These soft, pillowy dumplings are made with just a few basic ingredients and are perfect for a cozy meal at home.

History

Gnocchi has been a staple in Italian and Argentine cuisine for centuries. The dish is believed to have originated in Italy, where it was traditionally made with potatoes, flour, and eggs. Over time, the recipe made its way to Argentina, where it became a popular comfort food enjoyed by families across the country.

Ingredients

1 potato per person
0.33 cup of flour per potato
salt (to taste)

How to prepare

Cook the potatoes.
Mash the potatoes and add salt to taste.
Add the flour.
Mix it until you have a soft texture. If necessary, add more flour.
Move the mixture to a floured surface for forming.
Cut the mixture into small strips, approximately the size of a carrot.
Cut the strips into small squares.
Run a fork along the outside of each square to add a design (optional).
Let them dry for a few minutes, keeping the squares separated to prevent sticking.
Boil water with salt. Carefully add the gnocchi to the boiling water.
Stir slowly and carefully.
When the gnocchi stop floating, turn off the heat and strain them from the pot.
Gnocchi are great with tomato salsa and grated cheese.

Variations

Add chopped herbs, such as parsley or basil, to the gnocchi dough for extra flavor.
Try using sweet potatoes or butternut squash in place of regular potatoes for a twist on the traditional recipe.
Top the gnocchi with a creamy Alfredo sauce or a pesto for a different flavor profile.

Cooking Tips & Tricks

Be sure to use starchy potatoes, such as russet or Yukon Gold, for the best texture in your gnocchi.

- Avoid overworking the dough when mixing in the flour, as this can result in tough gnocchi.

- To prevent sticking, dust your work surface with flour before shaping the gnocchi.

- Cook the gnocchi in small batches to ensure they cook evenly and don't stick together in the pot.

Serving Suggestions

Serve the Ñoquis de Papas with a simple tomato sauce and a sprinkle of grated cheese for a classic Argentine meal.

Cooking Techniques

Boil the gnocchi in salted water until they float to the surface, then strain and serve immediately.

Ingredient Substitutions

If you don't have potatoes on hand, you can use instant mashed potatoes as a shortcut in this recipe.

Make Ahead Tips

You can make the gnocchi dough ahead of time and refrigerate it until ready to cook. Alternatively, you can freeze the shaped gnocchi and cook them straight from the freezer.

Presentation Ideas

Serve the gnocchi in a shallow bowl with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair the Ñoquis de Papas with a crisp green salad and a glass of Malbec for a complete Argentine meal.

Storage and Reheating Instructions

Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, simply boil the gnocchi in hot water for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Ñoquis de Papas contains approximately 150 calories.

Carbohydrates

Each serving of Ñoquis de Papas contains approximately 30 grams of carbohydrates.

Fats

Each serving of Ñoquis de Papas contains approximately 1 gram of fat.

Proteins

Each serving of Ñoquis de Papas contains approximately 2 grams of protein.

Vitamins and minerals

Potato gnocchi are a good source of vitamin C, potassium, and vitamin B6.

Alergens

This recipe contains gluten from the flour used to make the gnocchi.

Summary

Ñoquis de Papas are a relatively low-calorie dish that is rich in carbohydrates and vitamins. They make a satisfying and comforting meal for any occasion.

Summary

Ñoquis de Papas are a classic Argentine dish that is easy to make and full of comforting flavors. Whether enjoyed as a main course or a side dish, these potato gnocchi are sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Ñoquis de Papas. It was like nothing I had ever seen before - delicate little potato dumplings that looked so soft and fluffy, almost like little clouds on a plate. I couldn't believe that something so simple could be so delicious.

I learned how to make ñoquis de papas from an old friend of mine, Maria. She was a fantastic cook and had a knack for taking simple ingredients and turning them into something extraordinary. She had learned how to make ñoquis de papas from her grandmother, who had learned it from her grandmother before her. It was a recipe that had been passed down through the generations, and I felt honored that Maria had chosen to share it with me.

The process of making ñoquis de papas was surprisingly simple, but it required a delicate touch and a good eye for detail. The key, Maria told me, was to use the right kind of potatoes - starchy ones that would yield a light and fluffy texture. She showed me how to boil the potatoes until they were tender, then mash them until they were smooth and free of lumps.

Next came the addition of flour, egg, and a pinch of salt. Maria showed me how to mix the ingredients together gently, being careful not to overwork the dough. She explained that the goal was to create a smooth and elastic dough that would hold its shape when formed into little dumplings.

Once the dough was ready, Maria demonstrated how to roll it out into long ropes, then cut them into small pieces to form the ñoquis. She showed me how to use the back of a fork to create little ridges on each dumpling, which would help them hold onto the sauce later on.

The final step was to cook the ñoquis in boiling water until they floated to the surface, indicating that they were ready. Maria told me that this part was crucial - if the ñoquis were overcooked, they would become dense and gummy, but if they were undercooked, they would fall apart in the water.

As we sat down to enjoy our ñoquis de papas, Maria told me stories about her grandmother and the traditions surrounding this dish. She explained that ñoquis de papas were typically eaten on the 29th of each month, a tradition that had been passed down through the generations. It was believed that eating ñoquis on this day would bring good luck and prosperity in the coming month.

I was fascinated by the history and the traditions surrounding this humble dish, and I felt a sense of connection to the women who had come before me. As I savored each delicate bite of the ñoquis de papas, I knew that this recipe would become a treasured part of my own culinary repertoire.

Over the years, I have continued to make ñoquis de papas for my family and friends, passing on the recipe and the stories that accompany it. Each time I make them, I am reminded of Maria and her grandmother, and the sense of wonder that I felt the first time I saw this recipe.

As I sit here now, reflecting on all the recipes I have learned and the memories that accompany them, I am filled with gratitude for the gift of cooking and the joy of sharing it with others. The recipe for ñoquis de papas will always hold a special place in my heart, a reminder of the connection between past and present, and the love that infuses every meal we share.