Cooking with Argento


  • 100 g all-purpose flour
  • 400 g mashed potato
  • 1 egg
  • 1/2 celery stalk
  • 1 carrot
  • 1/2 onion
  • 250 g ground beef roast
  • 250 g ground beef roast
  • 1 bay leaf
  • 100 ml Cabernet Sauvignon wine
  • 200 g tomato
  • Olive oil
  • Salt and pepper
  • 60 g Parmesan Cheese
  • Fresh basil



Gnocchi. Serves 4

Boil the potatoes with the skin, starting in cold water.
Peel the potatoes and mash.
Mix the puree with the flour, and make a smooth and firm kneading.
Make small sticks about 3 cm in diameter and cut every 3 cm long.
Roll each dough cylinder by a mat or fork.
Let rest onto a lightly floured table.

Bolognese sauce

Chop celery, onion and carrot.
Heat the olive oil in a frying pan, then add the vegetables until golden brown gently.
Add the minced meat and the bay leaf.
Cook for about 10 minutes, or until the meat is golden.
Add Cabernet Sauvignon wine and let evaporate.
Add tomato sauce, a little of homemade omeat or vegetable broth and down to minimum fire.
Let simmer about 1 hour.
Add salt and pepper.


Place a large pot of salted water and bring to boil.
Incorporate the gnocchi and remove them when they float to the surface (approx. 1 minute)
Incorporate the gnocchi to the pan with the sauce.

Cooking gnocchi is very fast. The signal to know when they are ready is when they float to the surface.


Place the bolognese sauce over the gnocchi, grate Parmesan on top, decorate with some fresh basil and pour a thread of olive oil.

#TheRealArgentina tips

– Remember to eat gnocchi every 29th of each month and put a note under the plate before you start eating, get lucky!

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