Prep time
Cook time
Total time
Recipe type: Pasta
Cuisine: Argentina, Uruguay, Paraguay
Serves: 4
  • 1 kg of white potatoes ( you could use red ones)
  • 1 egg ( if you double the recipe use extra yolks)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 2 cups of plain flour(a bit more for surface)
  • SAUCE.
  • 1 can of crushed tomato(800 grm)
  • 2 brown onions
  • 2-3 cloves of garlic
  • 4-5 sprigs of flat Italian parsley
  • 2 tablespoons of tomato paste,
  • Pepper , salt, oregano to taste
  • Cubes of red meat
  1. Peel potatoes and cut into 3cm cubes boil the on salty water.
  2. Drain and transfer to a bowl and
  3. Mash until smooth, finish with a fork to remove any lumps.
  4. Set aside to cool.
  5. Add the egg, oil, sprinkle pepper and salt to taste to pure .
  6. Gather dough into a ball.
  7. Turn onto a lightly floured surface and knead gently until smooth
  8. Divide dough into portions and roll each into a log about 2.5 cm thick cut into 3cm pieces .
  9. To shape the gnocchi roll a piece of dough down the inside of the tines of a fork using your thumb which will create an indentation on the other side.
  10. Bring a large wide saucepan of water to the boil.
  11. Cook gnocchi in 2-3 batches, until they rise to the surface about 3 min
  12. Drain and mix with tomato sauce, then sprinkle with Parmesan cheese
  13. To make sauce
  14. Fry the onion, garlic, parsley then add the meat until brown.
  15. Add the tomato and tomato paste
  16. Add 1 can of boiling water ( use the empty can)
  17. Salt and herbs and simmer for 30 min
Recipe by Taste South America at