Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, practical, and delicious squash gnocchi. A comforting recipe perfect for a family lunch or dinner.
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Ingredients
1/4 kabocha squash
all-purpose 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
all-purpose 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 the kabocha squash, fresh eggs, and high-quality parmesan cheese at any local fresh produce market or supermarket grocery section. Ensure the squash is dense and dry to achieve the best texture.
Preparation method
- Cook the squash until very soft, drain all the water, and mash until you obtain a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, then gradually add the flour 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 rise to the surface of the water and transfer them to a baking dish, setting them aside
- Cover the gnocchi with your sauce of 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 brown
Observations
Squash gnocchi is a light and flavorful alternative to the classic potato version. To ensure the dough doesn't turn out heavy, the secret is using a dry-fleshed squash and avoiding 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 instructions for an impeccable result.
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