I learned to make this traditional food from a Chilean woman.
Prep time: 20 mins Cook time: 5 – 10 mins Total time: 30 – 35 mins
5 – 6 medium potatoes
2 tbsps. cooking oil
- Clean the potatoes and boil them in a medium size pot until a knife can easily slice into them.
- Drain water.
- Mash potatoes until smooth.
- Add egg, oil, and flour while potatoes are still warm and add flour until dough no longer sticks to hands, about 3 – 4 cups.
- Sprinkle flour on clean rolling surface.
- Roll by hand the dough into 1 inch round tubes.
- Cut the tube into 3 cm long bites.
- I like to roll each bite into a bit of flour to prevent them from sticking together.
- Place the bites one at a time into boiling water
- Cook until the bites start to float. Depending on the size, this could take between 5 – 10 minutes.
- Use a slotted spoon to remove the ñoquis from the water
- Serve with a red sauce.
Lamb Red Sauce
This is a sauce I always make to go with noodles or ñoquis.
Prep time: 10 mins Cook time: 15 – 20 mins Total time: 30 – 35 mins
1 small onion
½ kg lamb cubes
400 grams of tomato sauce
1 ripe tomato
¼ green pepper
6 – 7 dried mushrooms soaked in hot water
Salt, black pepper, paprika, garlic, and basil
- Sauté chopped onions and lamb cubes until golden.
- Add tomato sauce, chopped tomato, green pepper, mushrooms with liquid, and spices
- Simmer for 15 – 20 minutes