Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, practical, and delicious squash gnocchi. A comforting dish, perfect for your next family lunch or dinner.
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Ingredients
1/4 of a 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 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
You can find the Kabocha squash, flour, and dairy products at most local greengrocers, independent supermarkets, or the fresh produce section of larger grocery stores. For an authentic touch, look for high-quality Parmesan cheese at local delicatessens.
Preparation method
- Cook the squash until very soft, drain off all the water, and mash it until you have a smooth, homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, then gradually add the wheat 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 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 brown until golden
Observations
Squash gnocchi is a light and flavourful alternative to classic potato gnocchi. To ensure the dough doesn't become dense, the secret is using a well-dried squash and avoiding excess flour. The result is a soft, melt-in-the-mouth dish, ideal to serve with a good homemade tomato sauce or a velvety white sauce. Follow the step-by-step guide for a flawless result.
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