Día de Ñoquis

Welcome to Our Kitchen: A Taste of Argentina, Completely Free of Gluten, Soy, Grains, Seed Oils, and Sugar

At our restaurant, we believe that food should nourish the body and soul, without compromising on taste or tradition. That’s why we’ve created a menu that’s not only delicious but also free of gluten, soy, grains, seed oils, and sugar. Here, you can indulge in wholesome, feel-good meals that cater to your dietary needs—without a hint of compromise.

An Argentine Tradition with a Modern Twist

Our Argentine roots run deep, thanks to our passionate owner, who’s eager to share the flavors and traditions of Argentina with our community. The 29th is the Dia de los Ñoquis — the Day of Gnocchi. This is the day when everyone gets together to eat it.

The custom dates back generations, with families using Ñoquis as an affordable yet filling meal to stretch the food budget towards the end of the month. Some even placing money underneath the plates for good luck and prosperity. It was said, that if you finished your plate, you would have no shortage in cash the following month. Over time, the 29th became a special day for Argentine families to come together, enjoy hearty food, and bond over a meal steeped in tradition.

To honor this beloved custom, we’ve kept the spirit of Argentine Ñoquis alive, while adding our own unique twist. Our Ñoquis are crafted using only the finest gluten-free, soy-free, grain-free, seed oil-free, and sugar-free ingredients, offering a truly nourishing experience. Every bite brings you a little closer to the heart of Argentina, without sacrificing quality or flavor.

A Monthly Tradition, Only on the 29th

While we offer a variety of dishes, Ñoquis take center stage on the 29th of each month, available only on that day. These gnocchi are made fresh, served with a rich, flavorful meat sauce—our signature Argentine Chorizo sauce. Made with perfectly seasoned, hearty chorizo, our sauce is the perfect complement to the soft, pillowy gnocchi.

The 29th of the month is your chance to experience this iconic dish, made with love and care, just like it would be in an Argentine home. It’s a special meal—one you’ll want to look forward to every month, so be sure to join us for this celebration of Argentine culture and cuisine.

Mark Your Calendar!

Remember, our Ñoquis are only available on the 29th of each month—don’t miss out! Bring your friends, your family, or come by yourself to experience the flavors of Argentina in every bite. We can’t wait to see you!

Can’t Make It? No Worries—Here’s the Recipe for Our Signature Argentine Ñoquis

Ñoquis with Chorizo & Tomato Confit

Chorizo & Tomato Confit

Ingredients:

• 1 lb of Choripan chorizo

• 1 organic yellow onion, sliced

• 2 organic heirloom tomatoes, wedged

• 2 tbsp duck fat

  
  

Instructions:

1. Cook the chorizo in a saucepan on medium heat until browned and crumbled.

2. In a separate skillet, melt duck fat on high heat.

3. Add sliced onions to the duck fat and cook until golden brown.

4. Add the tomato wedges and sauté until juices begin to release.

5. Stir in the cooked chorizo and season with salt and pepper to taste.

6. Plate and keep warm while preparing the ñoquis.

   
   

Ñoquis

Ingredients:

• 2 large white potatoes

• 1 egg

• 2 tbsp extra virgin olive oil

• 1 cup tapioca flour

• 1 tsp sea salt

  
  

Instructions:

1. Preheat the oven to 350°F. Place the potatoes on a baking sheet and bake for about 1 hour, or until soft.

2. Remove potatoes from the oven, cut them in half, and let them rest for 10 minutes.

3. Peel the potatoes and run them through a potato ricer into a bowl.

4. Add olive oil and mix thoroughly.

5. Cover the bowl with plastic wrap and let the mixture cool for about 30 minutes. For best results, place it in the cooler for an extra 30 minutes.

6. Once cooled, mix in the egg and sea salt.

7. Gradually mix in the tapioca flour until fully incorporated.

8. Roll the mixture into a 1-inch thick log, dusting the counter with flour as needed to assist in rolling.

9. Cut the log into 1-inch long pieces. Using a fork, roll each piece to create the classic ñoqui shape.

10. Bring a large pot of salted water to a boil.

11. Drop the ñoquis into the boiling water. They should sink to the bottom.

12. Once the ñoquis rise to the top, use a slotted spoon to remove them from the water.

13. Place the ñoquis directly into the prepared chorizo and tomato confit.

    
    

Serving:

Serve the ñoquis with the chorizo and tomato confit, and enjoy!

This is not the same sauce that we serve in restaurant every 29th, but this was the recipe for our supper club appetizer this past year. Let us know how it turns out!