Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, practical, and delicious Kabocha squash gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
0.0 / 5 by 0 Reviews
Ingredients
1/4 Kabocha squash
As much all-purpose flour as needed to reach the right consistency
1 whole egg
1 pinch nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato sauce or white sauce to taste
As much all-purpose flour as needed to reach the right consistency
1 whole egg
1 pinch nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato sauce or white sauce to taste
Where to find ingredients
You can find fresh Kabocha squash at local produce markets or grocery store vegetable aisles. Look for high-quality Parmesan cheese in the dairy section. All-purpose flour and other pantry staples are available at any general supermarket.
Preparation method
- Cook the squash until very tender, drain all the water, and mash until you get a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, then add the all-purpose flour gradually until the dough stops sticking 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 the sauce of your choice, distributing it evenly over the pasta
- Finish by sprinkling the Parmesan cheese on top and place in a preheated oven just to brown 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 using a well-dried 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 for an impeccable result.
Ratings and comments