Brazilian recipe
Homemade Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, practical, and delicious squash gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
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Ingredients
1/4 squash (abóbora moranga)
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
You can find these fresh ingredients at local markets or major supermarket chains like Naivas or Carrefour in the fresh produce and dry goods sections.
Preparation method
- Cook the squash until very soft, drain all the water thoroughly, and mash until you have a smooth and homogeneous purée.
- Mix the egg, nutmeg, and salt into the squash purée, then add the wheat flour gradually until the dough no longer sticks to your hands.
- Form small balls or logs with the dough and cook them in a pot of boiling water with a pinch of salt.
- Remove the gnocchi as soon as they float to the water's surface and transfer them to a baking dish, setting them aside.
- Cover the gnocchi with your choice of 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 gratinate until golden.
Observations
Squash gnocchi is a light and flavorful alternative to the classic potato gnocchi. To ensure the dough remains light, the secret is to use a dry-fleshed squash and avoid excessive flour. The result is a tender dumpling that melts in your mouth, ideal to serve with a homemade tomato sauce or a velvety white sauce. Follow the step-by-step instructions for an impeccable result.
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