Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, practical, and delicious Kabocha squash gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
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Ingredients
1/4 of a Kabocha squash
Wheat flour as needed to achieve the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g of grated Parmesan cheese
Tomato sauce or white sauce as desired
Wheat flour as needed to achieve the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g of grated Parmesan cheese
Tomato sauce or white sauce as desired
Where to find ingredients
You can find fresh Kabocha squash at local farmers' markets or the produce section of grocery stores. High-quality grated Parmesan cheese is available in the dairy or international cheese aisles of most supermarkets.
Preparation method
- Cook the squash until it is 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 ropes 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, spreading 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
Kabocha squash gnocchi is a light and flavorful alternative to the classic potato gnocchi. To ensure the dough doesn't get heavy, the secret is to use a very dry squash and avoid excess flour. The result is a tender dish that melts in your mouth, ideal for serving 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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