It is imposed by the tradition that, every 29 of each month, in every Argentine house, they eat gnocchi. Apparently, the origin of this custom goes back in time, around the 8th century. Legend involves a pilgrim doctor, a family, a date, a prophecy and some delicious gnocchi . The point is that sitting at the table during that specific date has two benefits . Enjoy this exquisite homemade pasta and receive money. They say those who know that the latter is only true if they have taken the job of putting it before under the plate.
Misiones and Corrientes are two very traditional places and very respectful of the 29. But, unlike other provinces, the pope has a powerful competitor - the cassava! Those who tried it know that this “alternative potato” can replace in everything its rival, however, it tastes quite differently. The cassava is more fibrous and blunt. The good thing? It is rich, healthy and suitable for celiacs.
For those who didn't try the cassava, or never turned it into gnocchi, this 29 may be their time to try something different. Ready to try cassava gnocchi?
- 1 kg cassava
- 3 eggs
- 500 g wheat flour
- Seasonings such as nutmeg, oregano, laurel, etc.
- Start boiling the cassava, then drain them well and step on to make a puree.
- Add to the puree eggs and put salt and pepper to taste.
- Mix everything until a uniform paste is made and with a heavy consistency, it is convenient to unify using only hands.
- Then add the flour gradually until the mixture starts to become dry and more manageable.
- Sprinkle a table with flour, there put the dough and take portions, form thin rolls or churros .
- Cut the rolls into small portions about 2 centimeters in length, then give them forms of balls.
- Bring water to a boil with a little salt. When boiling start add the gnocchi and wait a few minutes for them to cook. When they are at the perfect point they will climb to the surface, at that time remove with a skimmer.
- Serve the cassava gnocchi well hot. They can be accompanied with grated cheese and some sauce; if it is stew sauce, the result is even better.
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Misionero y argentino por elección. Profesor de Historia (UBA), aficionado a la astronomía y a la ciencia ficción. Soy docente en el nivel medio y superior, pero antes fui maestro heladero, librero, administrativo, encuestador, mozo y hasta repartidor de películas de VHS. Mi pasión es escribir. Tengo unos cuantos cuentos y unas cuantas historias para contar. Como dicen por mi zona, solo “entre, pase y pregunte”.