In Argentina the 29th’s traditionally the day before payday. As today is the 29th of January 2018 – I thought I would share the history of the gnocchi.

At the month when money is tight there are usually still potatoes and flour all that are left in the pantry – if little else. Gnocchi, dumplings made from potato and flour, traditionally served in a tomato sauce, is the perfect solution as they are filling and inexpensive. And so the 29th day of the month is the day of Gnocchi! Eating gnocchi on the 29th is also considered to bring financial luck. To ensure a prosperous month ahead many Argentines will place money under the place mat whilst they eat the Gnocchi. Like many traditions in Argentina this has come from Italian immigrants who came to work and live there in the 19th century. . 

* The fresher the potatoes are the better the gnocchi –  use one potato per person and then three more. 

Potatoes | 1 Egg | Flour 

Wash potatoes and boil with skins on.

Peel the potatoes and mash one at a time.

Let the potatoes cool by pushing out onto a surface the larger the surface area the quicker they will cool.

Once you have the potatoes cooled and flat on the counter crack one egg into the middle and mix well.

Mix in flour, folding and pressing the mixture out to ensure the flour and potatoes are combined. 

Always add more flour, when forming the gnocchi, if in doubt add more!

Prepare the sauce. 

Cook the gnocchi in hot water, when the rise to the surface they are cooked. Have a dish ready to put in the oven and keep the gnocchi warm whilst you cook the rest. Layer the sauce first in the pan followed by the gnocchi which has been cooked. Place it in the oven and once you have the next batch ready place more sauce over the first batch and then add the next round of gnocchi’s. Repeat this until you have sufficient gnocchi’s. 

Serve the gnocchis with a red sauce or a meat sauce, whatever you like! I personally like a traditional tomato sauce or a pesto with tossed peas, spinach to add texture and taste.