Uruguayan Gnocchi

The 29th of every month in Uruguay is officially Dia de Noquis, or Gnocchi Day. Intended to be a cheap meal for the last day of the month when money ran thin, it quickly became a favorite for any day of the month. Early Italian influences in the country introduced this classic potato pasta, and Uruguayans quickly assimilated it into their cuisine. Potatoes boast fiber, protein, and an array of vitamins, minerals, and phytonutrients, which support heart health, keep cholesterol in check, and help reduce inflammation in the body. Tossing the cooked gnocchi with sweet tomatoes and peppery arugula brightens this dish and makes for a balanced, healthy, and delicious meal, any day of the month.

Total Time: 45 minutes
Serves: 4


  • 2 baking potatoes (roughly 2 pounds)
  • 2 large egg yolks
  • 1 pinch salt
  • ½ cup all-purpose flour
  • 1 tablespoon olive oil or grass-fed butter
  • 1 small handful cherry or grape tomatoes, halved
  • 2 tablespoons Parmesan cheese
  • 1 small handful arugula
  • Salt and pepper to taste


  1. To make the gnocchi, preheat your oven to 400 degrees, and bake the potatoes for 1 hour until fork-tender. Halve the potatoes, and scoop out the flesh. Press through a ricer, and transfer to a mixing bowl. Using a fork, mix in the egg yolks until combined with the potatoes. Next, slowly add the flour and salt, working the mix into a dough. Kneed the dough gently, cut it into 4 equal pieces, than roll each piece into ¾ inch thick ropes. Cut along each rope, making ¾ inch gnocchi. Transfer to a baking sheet.
  2. Bring a pot of water to a roaring boil, and add a pinch of salt. Cook the gnocchi for 2-4 minutes. You’ll know they’re done when they rise to the top of the pot.
  3. Heat a skillet over medium heat, and add the olive oil and tomatoes. Strain out the cooked gnocchi, and add to the skillet. Add the cheese, and toss to combine. Off the heat, add the arugula, and let the residual heat wilt it. Season to taste with salt and pepper, and enjoy!

About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com


  1. I tried making this dish for my Spanish class. It turned out horrible! The “noodles” were more like mashed potatoes. What did I do wrong here?

    • Hi Lily! Sorry your initial attempt didn’t turn out so well. If you try this recipe again, I’d try and make sure the potatoes are very dry before mixing the dough. You can dry them out by spreading the scooped out potato flesh on a baking sheet and letting it cool and dry out at room temperature for an hour or so. Also make sure your potatoes match the weight called for in the recipe. I’d also suggest that if your dough feels wet and isn’t coming together, to add a bit more flour, spoonful by spoonful, until it feels right. Hope that helps!

  2. Looks healthy. Reminds me a lot of chickpeas. I wonder if you can do something similar with quinoa.

    • Hi Uptourist! You could absolutely do something similar with quinoa. That would be delicious! I’d suggest mixing the cheese & tomato sauce from the recipe above with some cooked quinoa. Hope it turns out well!

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