Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to prepare a 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 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 nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato sauce or white sauce to taste
Where to find ingredients
You can find these ingredients at local neighborhood markets or larger supermarkets across Nigeria, specifically in the fresh produce section for the squash and the dairy aisle for the cheese.
Preparation method
- Cook the squash until very soft, drain all the water, and mash until you get 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, spreading 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
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 very dry squash and avoiding excess flour. The result is a soft, melt-in-the-mouth dish, 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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