LunchMiddagVegetariskArgentinaSydamerikaGryn, pasta & ris

Traditional Argentinian Ñoquis (Gnocchi)

Name: Traditional Argentinian Ñoquis (Gnocchi)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 kg Potatis (starchy variety like Russet); 200 g Vetemjöl; 1 pc Ägg; 0 tsp Muskotnöt (optional); 1 tsp Salt; 5 g Basilika, färsk (about 5-10 leaves); 500 g Passerade tomater; 50 g Parmesan; 2 tbsp Tomatpuré; 2 tbsp Olivolja; 4 pc Vitlöksklyftor

Soft, pillowy dumplings that melt in your mouth, these ñoquis are a heartfelt tribute to Argentina's Italian heritage. Hand-crafted from humble starchy potatoes and a touch of nutmeg, they carry a delicate texture that perfectly captures the soul of a family Sunday lunch. Whether served with a simple garlic-infused tomato sauce or just a drizzle of oil and Parmesan, they offer a comforting warmth that feels like home.

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Traditional Argentinian Ñoquis (Gnocchi)

schedule

Förberedelsetid 40 min

timer

Tillagningstid 20 min

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Svårighetsgrad Lätt

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Näringsinnehåll

per portion

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Kalorier 559 kcal

Protein 17g

Carbs 88g

Fat 13g

Instruktioner

5 steg

Förhindra att skärmen slocknar

Boil the whole, unpeeled potatoes in salted water until tender. Once cooked, peel them while still warm and pass them through a ricer or mash them thoroughly until smooth.

1 kg Potatis (starchy variety like Russet)

Allow the mashed potatoes to cool slightly, then add the egg, salt, and a pinch of nutmeg. Gradually mix in the flour until a soft dough forms that is no longer sticky, taking care not to overwork it.

200 g Vetemjöl, 1 pc Ägg, 0 tsp Muskotnöt (optional), 1 tsp Salt

On a floured surface, roll pieces of dough into long ropes about 2cm thick. Cut into small nuggets and roll each piece over the tines of a fork to create traditional ridges.

Cook the gnocchi in a large pot of boiling salted water. Once they float to the surface, let them cook for an additional 30 seconds before removing with a slotted spoon.

While the potatoes boil, prepare a simple sauce by sautéing garlic in olive oil, adding tomato puree, tomato sauce and fresh basil, and simmering for 15 minutes. Toss the cooked gnocchi into the sauce and serve with grated cheese.

5 g Basilika, färsk (about 5-10 leaves), 500 g Passerade tomater, 50 g Parmesan, 2 tbsp Tomatpuré, 2 tbsp Olivolja, 4 pc Vitlöksklyftor

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Traditional Argentinian Ñoquis (Gnocchi)

Förberedelsetid 40 min

Tillagningstid 20 min

Portioner 4

Ingredients

1 kg Potatis (starchy variety like Russet)

200 g Vetemjöl

1 pc Ägg

0 tsp Muskotnöt (optional)

1 tsp Salt

5 g Basilika, färsk (about 5-10 leaves)

500 g Passerade tomater

50 g Parmesan

2 tbsp Tomatpuré

2 tbsp Olivolja

4 pc Vitlöksklyftor

Nutrition Facts

Calories 559 kcal

Protein 17g

Carbohydrates 88g

Fat 13g

Instructions

1.
Boil the whole, unpeeled potatoes in salted water until tender. Once cooked, peel them while still warm and pass them through a ricer or mash them thoroughly until smooth.

1 kg Potatis (starchy variety like Russet)
2.
Allow the mashed potatoes to cool slightly, then add the egg, salt, and a pinch of nutmeg. Gradually mix in the flour until a soft dough forms that is no longer sticky, taking care not to overwork it.

200 g Vetemjöl, 1 pc Ägg, 0 tsp Muskotnöt (optional), 1 tsp Salt
3.
On a floured surface, roll pieces of dough into long ropes about 2cm thick. Cut into small nuggets and roll each piece over the tines of a fork to create traditional ridges.
4.
Cook the gnocchi in a large pot of boiling salted water. Once they float to the surface, let them cook for an additional 30 seconds before removing with a slotted spoon.
5.
While the potatoes boil, prepare a simple sauce by sautéing garlic in olive oil, adding tomato puree, tomato sauce and fresh basil, and simmering for 15 minutes. Toss the cooked gnocchi into the sauce and serve with grated cheese.

5 g Basilika, färsk (about 5-10 leaves), 500 g Passerade tomater, 50 g Parmesan, 2 tbsp Tomatpuré, 2 tbsp Olivolja, 4 pc Vitlöksklyftor

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