• 500g of  Ricotta
  • 1 ¼ Cup pf Flour
  • 1 Egg
  • ½ Cup of Shredded Cheese 
  • 1 Teaspoon of Salt


  1. Make a ring with the flour. I used wholemeal rye flour. 
  2. In the middle, we will put all the ingredients. 
  3. Start mixing everything together with a fork. The dough is somewhat sticky but soft. Try to add as little flour as possible to avoid having a tasteless dough after cooking. 
  4. Make strings and cut into 1cm pieces. These can go as they are, or you can roll them through a fork for a curly classic Argentinian ñoqui look. 
  5. Boil a pot with water and salt. Once it is boiling you through the pasta in. As soon as they start to float they are ready to serve. 
  6. I put them in a baker, add some sweet cream, tomato sauce, and spread more shredded cheese on top before serving.
ATN - Ñoquis 2


- For vegan options,  you can avoid eggs in all steps or replace them for hydrated flaxseeds.
- You can also use the bagasse from the vegan homemade milk to replace the ricotta.
- For a  Gluten-Free version, you can use any kind of flour such as semolina, chickpea, corn, or any other of your choice. Preferably use more mild-flavored flours.

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