The ñoquis caseros they are a typical first course of Argentine cuisine. It is a type of homemade pasta, similar to our potato gnocchi, but which in Argentina is prepared by adding grated cheese and soft cheese to the dough. As is also the case in Italy for traditional recipes, each area has its own variation and it is not uncommon to find recipes where the addition of spreadable cheese or eggs is foreseen. Generally, dough is used with white-paste potatoes, richer in starch and more floury: instead, yellow-paste potatoes are required to prepare these Argentine gnocchi. Once the dough cylinders are obtained, the ñoquis caseros are cut into small pieces, boiled and seasoned with tuco, a meat sauce similar to ragù. In fact, the tuco is very dense and is prepared with pieces of beef, cooked in a tomato sauce. Moreover the sauce is flavored with different spices and aromas, giving the pasta a typical and decidedly inviting scent. In other variants of the ñoquis caseros a sauce based on cream and cheese is provided which makes the dish particularly creamy, but very substantial.

Ingredients for
4 people

  • Manzo (priest's hat)350 g

  • Vinegar2 tablespoons

  • Small onions1

  • Tomatoes (passed)400 ml

  • Chili pepper1 pinch

  • BasilEnough

  • Origan1/2 teaspoon

  • Cinnamon1/4 teaspoon

  • Garlic1 clove

  • Extra virgin olive oil4 tablespoons

  • Yellow-paste potatoes500 g

  • Flour300 g

  • Soft cheese80 g

  • Parmigiano100 g

  • saltEnough

Preparation Noquis caceros

  • Prepare the gnocchi: boil the potatoes in their skins, peel them and mash them while still hot.

  • Mix the hot mashed potatoes with flour, grated Parmesan and soft cheese. Salt and knead quickly to form a soft but compact dough and let it sit for 30 minutes.

  • Form small cylinders and make gnocchi with a small knife.

  • For the sauce: cut the meat into cubes. Finely chop the onion and transfer it to a pan with the oil, let it brown and dry for a few minutes. Add the crushed garlic and cinnamon, let it fry. Add the meat, brown it quickly on each side, and add the vinegar.

  • Add the tomato puree and 200 ml of water, the basil, the oregano, the chilli pepper and cook over low heat for about 40 minutes, stirring constantly so that the meat does not stick to the bottom. Bring a saucepan to boil with plenty of salted water, cook the gnocchi and raise them with a slotted spoon as they come to the surface, season with the sauce and serve immediately.