Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to prepare soft, practical, and delicious squash gnocchi. A comforting recipe, perfect for your family lunch or dinner.
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Ingredients
250 g kabocha squash
Plain flour as needed for consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato sauce or white sauce as desired
Plain flour as needed for consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato sauce or white sauce as desired
Where to find ingredients
You can find fresh kabocha squash at greengrocers, local farmers' markets, or the produce section of any supermarket. Parmesan cheese and other pantry staples are readily available in the dairy and baking aisles of major supermarkets. If you cannot find kabocha, butternut squash is an excellent substitute.
Preparation method
- Cook the squash until 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 add the flour gradually until the dough stops sticking to your hands
- Shape the dough into small balls or rolls and cook them in a pan 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 the sauce of your choice, distributing 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
Squash gnocchi is a light and flavourful alternative to the classic potato version. To ensure the dough does not become heavy, the secret is to use a very dry squash and avoid excess flour. The result is a soft dish that melts in your mouth, perfect 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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