Homemade ñoquis was an exciting, adventurous, frustrating but fun and successful experience. Ñoquis o gnocchis (the Italian grammar) are a type of pasta originated from Italy. Instead of being made with flour, these are made with mashed potato and flour. I consider these more nutritious because you have the benefits for the potato (fiber, minerals and vitamins) and it is a complex carbohydrate.

To make ñoquis from scratch for the first I took a recipe that described the procedure very simple. All you had to do is mix the mashed potatoes with flour, shape the dough and boil it. But as a dummy, having the correct consistency and texture for the dough was tricky. I was not sure about the texture of the dough so I called my sister whom already had make ñoquis from scratch. She told me that it suppose to be more less like a pizza dough, So I added more flour to the mash and started to roll or massage it.

While you make the dough, put a casserole with water to boil. While it boils, take tiny pieces of the dough and shape them in small balls, ovals or flatten it (you can shape the ñoquis as you prefer). Put the uncooked ñoquis in the boiling water and let them rise (about 1-2minutes). When they rise, it means that they are done. Once done, transfer them to a big bowl with ice. Then, they will be ready to eat or store in the refrigerator.

After all, it was a fun experience. I called my sister for SOS with the dough, my father helped me transferring the cooked ñoquis to the bowl with ice (actually, the bowl with ice was his idea). At first, I had to admit that I was scared when I saw that the dough was not getting the correct texture, but I passed the test!

I ate the ñoquis with tofu seasoned with nutritional yeast , sauteed onion and peppers and cooked it all in an avocado sauce. It is avocado season in Puerto Rico so my tree is giving avocados and my cousin have about 2 boxes of avocados from her yard. I prepared the avocado sauce with basil, sea salt garlic and a hint of paprika

The ñoquis had a delectable texture: soft but firm and they dissolve in a unique way in your mouth.


yield: 6 servings

For the ñoquis:

2 cups mashed potatoes

1/2 cup flour

1/4 cup tapioca starch

1/4 cup cornmeal

*You can use 1 cup of flour only*

For the avocado sauce:

1 avocado

1/2 tsp sea salt

1 tsp garlic

1/4 tsp paprika

1/4 cup basil leaves

1/4 cup water

Additional for the dish:

sauteed onions and peppers

cooked tofu seasoned in nutritional yeast


For the ñoquis:

1- First, put a put with water to boil.

2- Second, mix very well the flour with the mashed potato. If necessary, use your hands.

3- Take a small pieces of the dough and shape them into balls.

4- Transfer the shaped ñoquis to the boiling water. When they float, transfer them to a bowl with ice cubes.

5- You may either warm them with the other ingredients or store them in the refrigerator if are going to eat later.

For the avocado sauce:

1- Simply, blend all of the ingredients in a food processor until creamy.

Additional ingredients:

1- Cook the peppers, onions and tofu with nutritional yeast.


1- In the pan with the onion, pepper and tofu, add the ñoquis and 1/4 cup of the avocado sauce until everything is mixed and warm.

2- Serve and enjoy!