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 kabocha squash
all-purpose flour as needed
1 whole egg
1 pinch nutmeg
salt to taste
100 g grated parmesan cheese
tomato sauce or white sauce as desired
all-purpose flour as needed
1 whole egg
1 pinch 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, flour, eggs, and dairy products at local general grocery stores or open-air markets. Opt for firm squash with an intense orange color for the best results.
Preparation method
- Cook the squash until very soft, drain all the water, and mash it until you have a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, adding the flour gradually 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 preferred 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 flavorful alternative to the classic potato gnocchi. To ensure the dough doesn't get heavy, the secret is to use a dry squash and avoid excess flour. The result is a soft dish that melts in your mouth, ideal to serve with a good homemade tomato sauce or a velvety white sauce. Follow the step-by-step instructions for an impeccable result.
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