Ñoquis del 29 con Estofado de Hongos (Argentine Potato Gnocchi with Mushroom Ragù) – Authentic Argentina Recipe
Tradition of the 29th of the month in Argentina: pillowy potato gnocchi in a slow-simmered herb ragù.
- Country of Origin
- 🇦🇷 Argentina (South America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Tender potato gnocchi, Cremini mushrooms, Crushed tomatoes, Rosemary, Bay leaf
Ingredients for Ñoquis del 29 con Estofado de Hongos (Argentine Potato Gnocchi with Mushroom Ragù) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender potato gnocchi, prepped into bite-sized pieces
- 1.5 cups cremini mushrooms, washed and trimmed
- 1 cup crushed tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with rosemary
- 1.5 tbsp traditional Argentina seasoning (bay leaf, garlic, nutritional yeast or olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, rosemary, and bay leaf, garlic, nutritional yeast or olive oil for 30 seconds.
- Add tender potato gnocchi and cremini mushrooms, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Argentina sauce clings glossily to every strand.
- Finish with crushed tomatoes and serve piping hot.