Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to prepare soft, practical, and delicious Kabocha squash gnocchi. A comforting recipe perfect for your family lunch or dinner.
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Ingredients
1/4 kabocha 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 sauce 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 sauce or white sauce to taste
Where to find ingredients
Find the Kabocha squash, flour, eggs, and Parmesan cheese at local supermarkets or open-air markets. Opt for fresh, firm squash to ensure the best texture for the gnocchi.
Preparation method
- Cook the squash until very soft, drain all the water, and mash until you get a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree and add the wheat flour gradually until the dough stops sticking to your hands
- Shape the dough into small balls or rolls 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 the sauce of your choice, distributing it evenly over the dough
- Finish by sprinkling the Parmesan cheese on top and place in a preheated oven just to gratinate until golden
Observations
Kabocha squash gnocchi is a light and flavorful 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 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 for an impeccable result.
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