Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make a tender, 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 Kabocha squash
All-purpose flour as needed to reach 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
All-purpose flour as needed to reach 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 Kabocha squash in the produce section of most grocery stores. Look for flour and dairy products in the baking and refrigerated aisles respectively. If you cannot find Kabocha, an acorn or buttercup squash are good substitutes.
Preparation method
- Cook the squash until very tender, drain all the water, and mash until you have a smooth and homogeneous purée
- Mix the egg, nutmeg, and salt into the squash purée and gradually add the flour until the dough no longer sticks 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 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 long enough to gratinate until golden
Observations
Squash gnocchi is a light and flavourful 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 using too much 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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