Overview
- TN.com.ar publishes an Oct. 29 express recipe using instant mashed potato to turn out tender ñoquis in minutes.
- La Voz del Interior and El Cronista share sin TACC approaches that swap wheat flour for gluten‑free pre‑mixes or pure cornstarch, built on potato and egg.
- Guides reiterate the core technique: boil in salted water and lift the ñoquis as soon as they float, typically after about 2 to 3 minutes.
- Storage advice emphasizes freezing uncooked pieces on a tray and keeping them for up to three months, cooking directly from frozen.
- Coverage situates the recipes in the monthly 29th ritual rooted in Italian immigration, with many households placing money under the plate for luck.