ñoquis piamontesa


  1. Introduction
  2. History of Ñoquis Piamontesa
  3. Ingredients for Ñoquis Piamontesa
  4. Step by Step Recipe for Ñoquis Piamontesa
    4.1. Preparing the Potato Dough
    4.2. Shaping the Ñoquis
    4.3. Cooking the Ñoquis
  5. Serving and Enjoying Ñoquis Piamontesa
  6. Variations and Tips for Ñoquis Piamontesa
  7. Conclusion

Ñoquis Piamontesa: A Traditional Italian Dish


In the culinary world, Italian cuisine has always held a special place, known for its rich flavors and cozy comfort food. One such traditional Italian dish that has gained popularity all over the world is Ñoquis Piamontesa. This delectable potato-based dish originated in the Piedmont region of Italy and has become a favorite among food enthusiasts. In this article, we will explore the history of Ñoquis Piamontesa, the ingredients required, and a step-by-step recipe to prepare this mouthwatering dish.

History of Ñoquis Piamontesa

Ñoquis Piamontesa, also known as gnocchi, has a fascinating history that dates back to ancient times. The word "gnocchi" is derived from the Italian word "nocchio," which means "knot in wood." It is believed that gnocchi was first introduced by the ancient Romans, who used to prepare a similar dish made with semolina. However, the modern version of gnocchi, made with potatoes, gained popularity in the 16th century.

Ingredients for Ñoquis Piamontesa

To prepare the authentic Ñoquis Piamontesa, you will need the following ingredients:

  1. Potatoes: 1 kg
  2. All-purpose flour: 250 grams
  3. Egg: 1
  4. Salt: 1 teaspoon
  5. Nutmeg (optional): a pinch

Step by Step Recipe for Ñoquis Piamontesa

4.1. Preparing the Potato Dough

To start, peel the potatoes and cut them into pieces. Boil the potatoes until they are soft and tender. Once cooked, drain the water and let them cool down slightly. Then, pass the potatoes through a potato ricer or mash them until they form a smooth consistency.

In a large mixing bowl, combine the mashed potatoes, flour, beaten egg, salt, and nutmeg (if desired). Mix everything together until a dough forms.

4.2. Shaping the Ñoquis

On a floured surface, divide the dough into smaller portions. Roll each portion into long ropes, about 1 centimeter in diameter. Cut the ropes into small pieces, approximately 2 centimeters long.

To shape the ñoquis, take a fork and press it gently against each piece, creating ridges on one side and a slight indentation on the other. This will help the sauce cling to the ñoquis.

4.3. Cooking the Ñoquis

Bring a large pot of salted water to a boil. Carefully drop the ñoquis into the boiling water and cook until they float to the surface. This will only take a few minutes. Once they float, let them cook for an additional minute, then remove them using a slotted spoon.

Serving and Enjoying Ñoquis Piamontesa

Ñoquis Piamontesa can be served with a variety of sauces, such as tomato sauce, pesto, or a creamy cheese sauce. To enhance the flavors, you can also add some fresh herbs like basil or parsley.

Place the cooked ñoquis in a serving dish and pour your desired sauce over them. Toss gently to ensure each ñoqui is coated with the sauce. Garnish with grated Parmesan cheese and serve hot.

Variations and Tips for Ñoquis Piamontesa

  • For a gluten-free version, you can replace the all-purpose flour with gluten-free flour.
  • Adding some cooked spinach or ricotta cheese to the potato dough can give a unique twist to the traditional recipe.
  • If you prefer a crispier texture, you can pan-fry the cooked ñoquis in a little butter until they develop a golden crust.


Ñoquis Piamontesa is a delightful Italian dish that combines the simplicity of potatoes with the richness of various sauces. With its fluffy texture and comforting taste, it has become a beloved dish worldwide. Whether you choose to enjoy it with a classic tomato sauce or experiment with your own variations, Ñoquis Piamontesa is sure to satisfy your cravings for authentic Italian cuisine. So, next time you’re in the mood for a delicious and hearty meal, give this traditional recipe a try.

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