If you're in Argentina on the 29th of any month, don't be surprised to find gnocchi on every menu in town. "Ñoqui del 29" - Gnocchi Day - is one of the country's most charming Argentine food traditions, and the story behind it is as simple as it is heartfelt.

Why Argentines Eat Gnocchi on the 29th

Back when most people were paid on the last day of the month, the 29th fell right before payday - the point when money was tightest and the larder was down to little more than potatoes and flour. Gnocchi (known locally as ñoqui) turned out to be the perfect solution: filling, comforting, and cheap to make.

Over time, the practical habit became a superstition for financial luck. To this day, many Argentines tuck a bit of money under the placemat while eating their ñoqui on the 29th, hoping to invite prosperity for the month ahead.

Italian Roots

Like so many beloved customs in Argentina, Ñoqui del 29 traces back to the wave of Italian immigrants who settled in the country during the 19th century, bringing their culinary traditions - and their gnocchi - with them. It's a lovely example of how deeply Italian heritage is woven into modern Argentine culture, from language and surnames right down to the dinner table.

How to Make Traditional Argentine Gnocchi

Serves 6

Ingredients:

5 large potatoes (as fresh as possible - one per person, plus three extra)
4 eggs
3 cups of flour

Method:

Wash the potatoes and boil them with the skins on.
Peel and mash the potatoes one at a time while still warm.
Spread the mashed potato out onto a large, flat surface to cool quickly - the bigger the surface area, the faster it cools.
Once cooled, crack one egg into the centre of the potato and mix well.
Gradually fold in the flour, pressing and combining until the dough comes together. Keep adding flour until the mixture is firm but still malleable.
Divide the dough into equal portions, roll each into a long sausage shape, and cut into small pieces roughly 2cm x 1cm.
Prepare your sauce of choice while the water comes to the boil.
Cook the gnocchi in batches in boiling water - they're ready as soon as they float to the surface.
Keep an oven-safe dish warm to hold the cooked batches. Layer sauce on the bottom, add the cooked gnocchi, then repeat with more sauce and the next batch as it's ready.

Serve warm, and if it's the 29th - don't forget the money under the placemat.