Brazilian recipe
Homemade 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 of a squash
Wheat flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato or white sauce to taste
Wheat flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato or white sauce to taste
Where to find ingredients
Find fresh squash and pantry staples at local markets or supermarkets. If squash is out of season, canned pumpkin puree can be used as a substitute, though it requires extra draining to reduce moisture.
Preparation method
- Cook the squash until very tender, drain all the water, and mash it until you have a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, then gradually add the flour until the dough stops sticking to your hands
- Shape the dough into small balls or ropes 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 them to a baking dish, setting them aside
- Cover the gnocchi with your chosen sauce, 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 flavorful alternative to the classic potato gnocchi. To ensure the dough remains light, the secret is to use a dry squash and avoid excessive 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 this step-by-step for an impeccable result.
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