Brazilian recipe
Homemade squash gnocchi (Nhoque de abóbora moranga)
Learn how to prepare a soft, practical and delicious squash gnocchi. A comforting dish, perfect for a family lunch or dinner.
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Ingredients
1/4 large squash (abóbora moranga)
Plain flour, as needed to reach the right consistency
1 whole egg
1 pinch nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato sauce or white sauce as desired
Plain flour, as needed to reach the right consistency
1 whole egg
1 pinch nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato sauce or white sauce as desired
Where to find ingredients
You can find these ingredients at local independent grocers or major supermarkets in the fresh produce and pantry aisles. Look for firm, dry pumpkins and high-quality Parmesan cheese.
Preparation method
- Cook the squash until very soft, drain all the water and mash until you have a smooth and homogeneous purée
- Mix the egg, nutmeg and salt into the squash purée, then add the flour little by little until the dough pulls away from your hands
- Shape the dough into small balls or rolls and cook them in a pot of boiling water with a pinch of salt
- Remove the gnocchi as soon as they float to the surface of the water and transfer to a baking dish, setting them aside
- Cover the gnocchi with the sauce of your choice, distributing it evenly over the pasta
- Finish by sprinkling the Parmesan cheese on top and place in a preheated oven just long enough to gratinate until golden
Observations
Squash gnocchi is a light and flavourful alternative to the classic potato version. To ensure the dough doesn't turn out dense, the secret is to use a very dry squash and avoid adding too much flour. The result is a soft, melt-in-the-mouth dish, perfect for serving with a rich homemade tomato sauce or a velvety white sauce. Follow the step-by-step instructions for a flawless result.
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