Entree: Argentina – Argentine Italian Cuisine – Ñoquis de Papa (Soft potato dumplings made with mashed potato and flour, traditionally boiled and served with tomato or butter sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) russet potatoes, about 3 large
- 1 1/2 cups (180 g) all-purpose flour, plus extra for dusting
- 1 large egg (approx. 1 3/4 oz (50 g))
- 1 tsp (6 g) fine salt, plus more for cooking water
- 1/4 tsp (1 g) ground nutmeg (optional)
- 2 tbsp (30 ml) olive oil
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 garlic cloves, minced, approx. 0.21 oz (6 g)
- 1 can (14 oz (400 g)) crushed tomatoes
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)
- 2 tbsp (8 g) fresh basil, chopped
- 2 tbsp (30 ml) unsalted butter
- 1/4 cup (25 g) grated Parmesan cheese, plus extra for serving
- Freshly ground black pepper to taste

Show original ingredient measurements

- 2 lb (900 g) russet potatoes, about 3 large
- 1 1/2 cups (180 g) all-purpose flour, plus extra for dusting
- 1 large egg (approx. 50 g)
- 1 tsp (6 g) fine salt, plus more for cooking water
- 1/4 tsp (1 g) ground nutmeg (optional)
- 2 tbsp (30 ml) olive oil
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 2 garlic cloves, minced, approx. 6 g
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)
- 2 tbsp (8 g) fresh basil, chopped
- 2 tbsp (30 ml) unsalted butter
- 1/4 cup (25 g) grated Parmesan cheese, plus extra for serving
- Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Boil whole potatoes in their skins in salted water until fork-tender, about 30–40 minutes depending on size. Drain and let cool slightly until safe to handle.
2. Step 2: Peel the warm potatoes and pass them through a ricer or mash very finely. Spread on a work surface and let steam off until warm but not hot.
3. Step 3: Make a well in the potatoes, add the egg, 1 tsp (5 ml) salt, and nutmeg if using. Sprinkle about 1 cup (120 g) of the flour over the potatoes and gently combine with your hands until a soft, slightly sticky dough forms; add more flour a little at a time only as needed (total about 1 1/2 cups (180 g)).
4. Step 4: Divide the dough into 4 portions. Roll each portion on a floured surface into ropes about 1/2 inch (1.25 cm) thick. Cut into 1-inch (2.5 cm) pieces. If desired, press each piece lightly with a fork to create ridges.
5. Step 5: Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches; when they float to the surface, cook 30–60 seconds more, then remove with a slotted spoon to a warm plate.
6. Step 6: For the sauce, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute more.
7. Step 7: Add crushed tomatoes and sugar, bring to a simmer and cook 10–15 minutes until slightly reduced. Stir in basil, butter, and season with salt and pepper.
8. Step 8: Toss cooked gnocchi gently in the tomato sauce to coat, or serve sauce over plated gnocchi. Sprinkle with grated Parmesan and serve immediately.

1. Step 1: Boil whole potatoes in their skins in salted water until fork-tender, about 30–40 minutes depending on size. Drain and let cool slightly until safe to handle.
2. Step 2: Peel the warm potatoes and pass them through a ricer or mash very finely. Spread on a work surface and let steam off until warm but not hot.
3. Step 3: Make a well in the potatoes, add the egg, 1 tsp salt, and nutmeg if using. Sprinkle about 1 cup (120 g) of the flour over the potatoes and gently combine with your hands until a soft, slightly sticky dough forms; add more flour a little at a time only as needed (total about 1 1/2 cups/180 g).
4. Step 4: Divide the dough into 4 portions. Roll each portion on a floured surface into ropes about 1/2 inch (1.25 cm) thick. Cut into 1-inch (2.5 cm) pieces. If desired, press each piece lightly with a fork to create ridges.
5. Step 5: Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches; when they float to the surface, cook 30–60 seconds more, then remove with a slotted spoon to a warm plate.
6. Step 6: For the sauce, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute more.
7. Step 7: Add crushed tomatoes and sugar, bring to a simmer and cook 10–15 minutes until slightly reduced. Stir in basil, butter, and season with salt and pepper.
8. Step 8: Toss cooked gnocchi gently in the tomato sauce to coat, or serve sauce over plated gnocchi. Sprinkle with grated Parmesan and serve immediately.