Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, practical, and delicious squash gnocchi. A comforting recipe perfect for your 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 grated parmesan cheese
Tomato sauce or white sauce to taste
All-purpose flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated parmesan cheese
Tomato sauce or white sauce to taste
Where to find ingredients
You can find fresh kabocha squash, high-quality flour, and parmesan cheese at local markets and grocery stores in the produce, baking, and dairy aisles.
Preparation method
- Cook the squash until very tender, drain all water thoroughly, and mash until you have a smooth, homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree and 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 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 dough
- Finish by sprinkling the parmesan cheese on top and place in a preheated oven just to brown until golden
Observations
Squash gnocchi is a light and flavorful alternative to the classic potato gnocchi. To ensure the dough doesn't get heavy, the secret is using a dry-fleshed squash and avoiding 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 guide for an impeccable result.
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