Ñoquis del 29 are much more than a recipe: they’re an Argentine tradition repeated every 29th of the month, when a steaming platter of potato gnocchi reaches the table and someone tucks a bill under a plate to wish for abundance.
The custom arrived through Italian immigration, which between the late 19th and early 20th centuries left a deep mark on Argentine cuisine, and over time became a monthly ritual present in thousands of homes.
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Argentine Gnocchi for the 29th
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 1 kg of potatoes, unpeeled (about 2.2 lb)
- 1 of egg
- 250 g of all-purpose flour (approximately) (about 9 oz)
- to taste of salt
- to taste of tomato sauce, cream sauce, or butter, for serving (optional)
Instructions
- Boil the potatoes, cook the unpeeled potatoes in plenty of water until very tender.
- Mash the potatoes, once cooked, peel them while still hot and mash until you get a smooth, lump-free purée.
- Form the dough, let the purée cool slightly, add the egg, salt, and flour a little at a time, mixing until you get a soft dough that doesn’t stick to your hands.
- Roll into ropes, flour the countertop and roll the dough into thin ropes.
- Cut the gnocchi, cut the ropes into even little pieces.
- Shape them, if you like, roll each piece against a fork to mark the classic ridges.
- Cook, boil the gnocchi in salted water until they float to the surface, which means they’re done.
- Serve, drain and serve hot with your preferred sauce.
Tips for getting them right
- Cooking the potatoes unpeeled helps them absorb less water, resulting in lighter gnocchi.
- Add the flour gradually: the exact amount depends on the potatoes’ moisture, so it’s best to add it until you reach the right texture.
- Don’t overwork the dough, since it can become elastic and make the gnocchi tough.
- Cook the gnocchi in batches if you have a lot, so they don’t stick together in the pot.
Traditional variations
- Some families replace part of the potato with squash or sweet potato, for a different color and flavor.
- There are also versions with spinach or ricotta worked into the dough.
How to serve
Ñoquis del 29 are served hot, fresh out of the pot, as a main dish.
It’s traditional to place a bill under the plate before serving, as part of the day’s ritual.
Recommended sides
- Tomato sauce
- Cream sauce
- Grated cheese
Did you know?
The tradition traces back to the legend of Saint Pantaleon, a young doctor who in the 8th century shared a simple meal of gnocchi with a poor family and predicted a year of abundance for them; the encounter happened on the 29th.
The money placed under the plate is a central part of the ritual: some families leave it there until they finish eating and then keep it as a good-luck charm, while the gesture itself symbolizes sharing the table and wishing for prosperity.
Frequently Asked Questions
The tradition traces back to a medieval legend about Saint Pantaleon, who shared a simple gnocchi meal with a poor family on a 29th and predicted a year of abundance for them, giving rise to the custom.
It's a symbolic gesture to wish for prosperity and financial abundance; some families use a folded bill, others a coin, and the money is often kept afterward as a good-luck charm.
Cooking them unpeeled helps them absorb less water during cooking, resulting in lighter gnocchi with a better texture.
The gnocchi are cooked when they float to the surface of the boiling water, usually after one or two minutes.
