Brazilian recipe
Homemade Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to prepare a soft, practical and delicious squash gnocchi. A comforting recipe, perfect for your family lunch or dinner.
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Ingredients
1/4 of a squash
Wheat flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g of 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 of grated Parmesan cheese
Tomato sauce or white sauce to taste
Where to find ingredients
Find fresh squash and pantry staples at local markets or supermarkets such as Chipiku or Shoprite. If you cannot find moranga, substitute with another firm-fleshed winter squash.
Preparation method
- Cook the squash until very tender, drain all the water and mash it until you get a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree and add the wheat flour gradually until the dough no longer sticks to your hands
- Shape the dough into small balls or rolls and cook them in a pot with boiling water and 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 bake in a preheated oven just long enough to gratinate until golden
Observations
Squash gnocchi is a light and flavorful alternative to the classic potato version. To ensure the dough doesn't get heavy, the secret is to use a very dry squash and avoid excess flour. The result is a soft dish that melts in the 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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