Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to prepare soft, practical, and delicious kabocha 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 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 kabocha squash, all-purpose flour, and fresh Parmesan cheese at local supermarkets in the produce and dairy aisles respectively.
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, and gradually add the all-purpose flour until the dough no longer sticks 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 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 long enough to gratinate until golden brown.
Observations
Kabocha squash gnocchi is a light and flavorful alternative to the classic potato gnocchi. To ensure the dough doesn't turn out heavy, the secret is to use a very dry squash and avoid 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 a flawless result.
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