Ñoqui con Tuco (Potato Gnocchi with Tomato Sauce)

Name: Ñoqui con Tuco (Potato Gnocchi with Tomato Sauce)
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 people
Ingredients: 2 lbs Russet potatoes; 2 eggs; ½ c whole milk ricotta cheese; ½ tsp salt; Pinch nutmeg; 2 ½ c unbleached all-purpose flour; Parmesan cheese; 3 Tbsp olive oil; 1 large onion; 1 large carrot; 2 cloves garlic; ½ large red pepper; 2 (14.5 oz) cans diced tomatoes; 2 c water; 2 bay leaves; 1 ½ tsp paprika; 1 tsp cumin; 1 tsp oregano; ½ tsp salt; ¼ tsp ground black pepper

User Reviews

4.5

12 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings
4 people
Course
Dinner
Cuisine
South American, Argentinian

Ñoqui con Tuco (Potato Gnocchi with Tomato Sauce)

John House

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Soft and pillow-y potato gnocchi combine with a veggie-laden tomato sauce in this Ñoqui con Tuco, an Argentine take on an Italian favorite recipe. Yield; 2 – 2.25 lbs of ñoqui

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Ingredients

Servings

For The Ñoquis

2 lbs Russet potatoes
2 eggs
½ c whole milk ricotta cheese
½ tsp salt
Pinch nutmeg
2 ½ c unbleached all-purpose flour
Parmesan cheese, to top (optional)

For The Sauce

3 Tbsp olive oil
1 large onion, diced
1 large carrot, diced
2 cloves garlic, minced
½ large red pepper, diced
2 (14.5 oz) cans diced tomatoes
2 c water or unsalted vegetable stock
2 bay leaves
1 ½ tsp paprika
1 tsp cumin
1 tsp oregano
½ tsp salt
¼ tsp ground black pepper

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Instructions

Preheat your oven to 400F.
Wash the potatoes and bake for 1 – 1.5 hours, until very soft.
Remove the potatoes from the oven and let cool to the touch.
While the potatoes are baking, make the sauce. Heat the olive oil in a large saucepan over medium high heat. Add the onion, carrots, garlic, and red pepper. Sauté until softened, 5-10 minutes.
Add the tomatoes, water (or stock), and seasonings. Simmer for 10-15 minutes.
Remove the sauce from the heat and blend slightly with an immersion blender, just until slightly chunky. (Alternately, transfer the sauce to a stand blender and pulse carefully until the desired consistency is reached.)
Set the sauce aside until ready to serve. (This sauce can be made ahead of time and reheated before serving.)

For The Ñoquis

After your potatoes are baked and cooled to the touch, slice them in half and scoop the soft insides into a bowl. Mash the potatoes until smooth. (We find that finishing our mashing by pressing and stirring with a rubber spatula helps to press out any last potato lumps.)
Add the eggs, ricotta, salt, and nutmeg to the mashed potatoes. Mix well.
Mix in the flour ¼ - ½ cup at a time, until a soft, but not too sticky, dough comes together. As you near the end of the flour, turn the dough out onto your counter and knead it with your hands to incorporate the last of the flour. (The amount of flour needed will vary depending on the moisture content of your potatoes. Your dough should be soft, but not sticky. It should be easy to work with and shape.)
Divide your dough into 4 sections. Working with one section at a time, roll it into a rope roughly 1 inch in diameter. Cut the rope into ¾ - 1 inch pieces for your ñoquis.
Take each ñoqui and roll it on the back of a fork (or a gnocchi board), pressing with your thumb to create an indentation in the back of the ñoqui, then wrapping the side with the ridges imprinted from the fork around the indentation.
Place the shaped ñoqui on a parchment-lined baking sheet. Continue with the remaining dough.
Once all your ñoquis have been shaped, you can boil them immediately or freeze them for later use*.
To boil the ñoquis, bring a large pot of water to a boil. Add about ¼ of your ñoquis to the pot, stirring the water as you add to keep them from sticking to the bottom. Simmer the ñoquis for 3-4 minutes, until they float to the top of the water.
Transfer the cooked ñoquis to a serving bowl using a slotted spoon to drain out any excess water.
Top the ñoquis with your sauce and serve with Parmesan cheese, if desired.

Notes

*If freezing your ñoquis, freeze them in a single layer on a parchment-lined baking sheet for 12 hours, until firm. Once firm, they can be transferred into an air-tight bag or container. They will keep in the freezer for 2-3 months. Cook directly from frozen as directed above, they may just take a minute or two more to cook from frozen.