Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, practical, and delicious squash gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
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Ingredients
1/4 kabocha squash
As much wheat flour as needed to reach the right consistency
1 whole egg
1 pinch nutmeg
Salt to taste
100 g grated parmesan cheese
Tomato or white sauce to taste
As much wheat flour as needed to reach the right consistency
1 whole egg
1 pinch nutmeg
Salt to taste
100 g grated parmesan cheese
Tomato or white sauce to taste
Where to find ingredients
Find fresh kabocha squash at local farmers' markets or the produce section of supermarkets. You can use butternut squash as a suitable substitute if preferred.
Preparation method
- Cook the squash until very tender, drain all the water, and mash it until you obtain a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, and gradually add the wheat flour until the dough stops sticking to your hands
- Shape the dough into small balls or rolls and cook them in a pot with boiling water and a pinch of salt
- Remove the gnocchi as soon as they rise to the surface of the water and transfer them to a baking dish, setting them aside
- Cover the gnocchi with your preferred sauce, distributing it evenly over the pasta
- Finish by sprinkling the parmesan cheese on top and place in a preheated oven just to gratinate until golden
Observations
Squash gnocchi is a light and flavorful alternative to the classic potato version. To ensure the dough does not become heavy, the secret lies in using a very dry squash and avoiding excessive flour. The result is a soft dish that melts in your mouth, ideal to serve with a good homemade tomato sauce or a velvety white sauce. Follow the step-by-step instructions for an impeccable result.
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