Ñoquis Con Tuco
By: Tristan Guilbeault
Instagram: @tristangcooks
Gnocchi is a love language; a language spoken and enjoyed between family and friends. Dia de Ñoquis is celebrated every month, in the Latin American countries of Uraguay, Paraguay and Argentina. A tradition that has been passed down by the families of Italian immigrants, the celebration has become cemented in South America. Over time the day has evolved from tradition to superstition to a celebration of good luck. Gather around with friends, family and neighbours, or savour with a loved one on valentines, these little dumplings are to die for!
Italians from the region of Galicia immigrated to Uraguay in the 19th century to work in agriculture. With them, they brought their customs and traditions. Every month on the 29th, a couple of days before payday, family and friends would get together and eat. Times were tough and money was scarce, so dinner would have been made with whatever was last in the pantry, usually potatoes and flour. The potatoes are boiled and flour is added until a dough is formed, add too much and the dough is dense and forgetful; add too little and the gnocchi dissolves into nothing, add just enough and the gnocchi becomes unforgettable. These gnocchi are so succulent and soft, I think that Dia de Ñoquis should be a global celebration!
Ñoquis Con Tuco
Recipe from Tristan Guilbeault
Dietary restrictions: nut-free, vegetarian, can be made vegan and dairy-free, lactose-free
Total Time: 2+ hours | (Preparation): 1 hour 10 minutes | (Cooking): 1.75 hours to 2 hours
Yields: Approximately 1.5kg and 1L of sauce
Ingredients
Ñoquis
● 5lb bag of Russet Potatoes
● 2 cups All-purpose flour or GF flour (we recommend Anita’s Organic Mill, Bob’s Red Mill or Better Basics), plus more for dusting
● 1 tsp salt
● 1 tsp black pepper
Salsa Tuco
● 2 tbsp neutral oil
● 28 oz can crushed tomatoes, (we recommend San Remo, Muir Glen, Bioitalia, Eat Wholesome)
● 1 yellow or white onion, minced
● 3 cloves garlic, minced
● 1 red pepper, chopped
● 2 bay leaves
● 1 tsp paprika
● 1 tsp ground cumin
● 1⁄2 tsp oregano
● 1⁄4 tsp black pepper
● 1⁄4 chilli flakes (optional)
● 5-10 large basil leaves, chiffonade
Garnish
● Fresh basil leaves
● Shredded Parmesan cheese or plant-based Parmesan cheese (we recommend L’Ancȇtre Organic, Silk, Parmela Creamery)
Instructions
Ñoquis
1. Begin by setting an oven to 400 degrees. Add the potatoes to a baking sheet and place in the middle rack of the oven. Bake for 1 hour.
2. While the potatoes are baking the sauce can be started. See the below section for Salsa Tuco.
3. Once the potatoes are cooked and a knife easily pokes through they are ready. Take the skins off the potatoes while they are still hot and process through a potato ricer. Take the riced potato and add the salt and pepper. Begin to incorporate the flour a 1⁄4 cup at a time slowly. Knead the dough until it is only slightly sticky, it may take more than two cups of flour to reach the correct consistency. This can be done on a floured counter to make kneading easier.
4. Once all the flour is incorporated, the dough is smooth and only slightly tacky; it is ready. Flour the counter, take the ball of dough and cut it into four. Using your hands take one ball at a time and pat it down into a long rectangle, then aggressively at first begin to roll the gnocchi, as the dough becomes thinner roll more gently. Roll until you are left with a long rope of gnocchi, at this point, you can make them bigger or smaller. I typically roll them until they are slightly wider than my finger, then using a blunt knife or a dough scraper, cut the rope of gnocchi into 2-3cm strips. Proceed with the rest of the dough. Ensure you flour the gnocchi as you cut so they do not stick together.
5. Once the gnocchi are cut, they can be rolled. This is optional but it helps the gnocchi absorb the sauce better. Use a fork, beginning at the start of the prongs roll the gnocchi towards you, lifting the fork when a divet is made, the gnocchi should roll onto itself and make a lovely little dumpling. They do not need to look perfect and every family does theirs differently, so no sweat on this step.
6. Adequately flour two baking sheets and add the rolled gnocchi, adding more flour so they do not freeze to each other. Fill both pans equally and add to the freezer. Once they are frozen after an hour or two they can be added to a bag and boiled anytime!
Salsa Tuco
1. Begin by mincing the garlic, chopping the onions and the peppers. Heat the oil in a medium-sized saucepan on medium heat. Add the onions and garlic, season with a pinch of salt and let the onions sweat for around five minutes, stirring occasionally. Turn down the heat to medium-low and add the peppers, cover with a lid. Let this cook for 10 minutes.
2. Take the lid off and stir, and add the spices. Add the canned tomato and add a tsp of salt. Add the lid and let this reduce down for 45 minutes to 1 hour.
3. Once the sauce has nicely reduced, blend the sauce using a hand or stand blender or the sauce can be left chunky. Season to taste, take 5-10 basil leaves and lightly cut them. Add them to the sauce, reserve on the stove, or store in a mason jar.
Ñoquis Con Tuco
1. Fill a saucepan with water and bring to a boil, the pot size depends on how much you are making. Add a tablespoon salt for every two cups of water.
2. Get a pan on medium heat and add 1⁄2 cup sauce for every 1 cup of gnocchi.
3. Add the gnocchi to the boiling water. They are done once they have been floating for 1 minute. Watch so the water does not overboil. Add the gnocchi to the Salsa Con Tuco, as well as a couple of tablespoons of pasta water. The sauce should look loose, after 2-3 minutes it should thicken, taste the sauce for seasoning and plate.
4. Garnish with freshly grated parmesan and fresh basil leaves. Enjoy this ultimate comfort dish!
Substitutions
Russet potatoes are best for making gnocchi because of their dry starchiness. Red and yellow potatoes can be used but may require more flour. Traditional gnocchi typically has eggs added but I find the texture better without. Regular all-purpose flour such as Anita’s Organic Mill is what I used but any all-purpose flour can be used. Gluten-free gnocchi can be experimented with; almond, cassava, rice and potato flour are all viable options that I have seen before but have not tried. Amaranth carries pre-made gnocchi that are gluten-free, so if you don’t have the time to make these gnocchi or are gluten-free I would opt to buy them. The addition of cheese makes this dish vegetarian but plant-based parmesan such as Parmela Creamery or Earth Island may be used to make this vegan.
Tips
This recipe is easiest with some helping hands and a potato ricer. A ricer is very useful tool for making mashed potatoes and is much faster than doing it by hand. I used a fine-mesh strainer and a spoon, alternatively, the potatoes can be mashed by hand until there are no lumps. When making the gnocchi itself, it is quickest with an extra set of hands. It makes for quite a good bonding experience; one person can cut and the other can roll.
Storage
The Salsa Tuco can be stored in the fridge for up to 10 days or frozen. The gnocchi must be frozen and can be used whenever you like.