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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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60 min preparation 20 min cooking 4 portions 1 product views
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)

Ingredients

1/4 Kabocha squash
Wheat 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 all these ingredients at local supermarkets or fresh produce markets in Botswana. Look for Kabocha or similar firm, sweet winter squash in the vegetable section. Wheat flour, eggs, and Parmesan cheese are readily available in the baking and dairy aisles.

Preparation method

  1. Cook the squash until very soft, drain all excess water, and mash it until you obtain a smooth and homogeneous puree
  2. Mix the egg, nutmeg, and salt into the squash puree and gradually add the wheat flour until the dough stops sticking to your hands
  3. Shape the dough into small balls or ropes and cook them in a pot with boiling water and a pinch of salt
  4. Remove the gnocchi as soon as they float to the surface and transfer them to a baking dish, setting them aside
  5. Cover the gnocchi with your preferred sauce, distributing it evenly over the pasta
  6. Finish by sprinkling the Parmesan cheese on top and place in a preheated oven just long enough to gratinate until golden

Observations

Kabocha squash gnocchi is a light and flavorful alternative to the classic potato version. To ensure the dough is not heavy, the secret lies in using very dry squash and avoiding excess flour. The result is a soft 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 guide for an impeccable result.
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Preparation method

Step-by-step images

Step 1

Cook the squash until very soft, drain all excess water, and mash it until you obtain a smooth and homogeneous puree

Cook the squash until very soft, drain all excess water, and mash it until you obtain a smooth and homogeneous puree
Step 2

Mix the egg, nutmeg, and salt into the squash puree and gradually add the wheat flour until the dough stops sticking to your hands

Mix the egg, nutmeg, and salt into the squash puree and gradually add the wheat flour until the dough stops sticking to your hands
Step 3

Shape the dough into small balls or ropes and cook them in a pot with boiling water and a pinch of salt

Shape the dough into small balls or ropes and cook them in a pot with boiling water and a pinch of salt
Step 4

Remove the gnocchi as soon as they float to the surface and transfer them to a baking dish, setting them aside

Remove the gnocchi as soon as they float to the surface and transfer them to a baking dish, setting them aside
Step 5

Cover the gnocchi with your preferred sauce, distributing it evenly over the pasta

Cover the gnocchi with your preferred sauce, distributing it evenly over the pasta
Step 6

Finish by sprinkling the Parmesan cheese on top and place in a preheated oven just long enough to gratinate until golden

Finish by sprinkling the Parmesan cheese on top and place in a preheated oven just long enough to gratinate until golden
Final result

Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)

Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)

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