Ñoquis Uruguayos

Step by stepInstructions

1. Bake the potatoes at 400°F for 50 to 60 minutes until tender, then cool just enough to handle, peel, and rice them while still warm.
2. Make the tuco: heat the olive oil in a saucepan, cook the onion for 6 minutes until soft, add the garlic for 1 minute, then add the tomatoes, oregano, salt, and pepper, and simmer for 20 minutes while you shape the gnocchi.
3. Spread the riced potatoes on a board, sprinkle with the flour, salt, and nutmeg, add the egg, and knead gently into a soft dough — stop as soon as it comes together.
4. Divide the dough into 4 pieces, roll each into a 3/4-inch rope, and cut into 1-inch pillows.
5. Press each piece against the tines of a fork to give it ridges, then dust with flour and set on a floured tray.
6. Drop the gnocchi into a large pot of salted boiling water in batches; they are done 2 to 3 minutes after they float to the surface.
7. Scoop them out with a slotted spoon, toss with the tuco, and serve with Parmesan and a coin under each plate for luck.