Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, practical, and delicious Kabocha squash gnocchi. A comforting recipe perfect for your family lunch or dinner.
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Ingredients
1/4 Kabocha squash
As much wheat 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
As much wheat 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
Find Kabocha squash at local farmers' markets or the produce section of your favourite supermarket. Use high-quality plain flour and authentic Parmesan from the dairy aisle for the best results.
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 add the wheat flour gradually until the dough no longer sticks 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 your choice of sauce, 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
Observations
Squash gnocchi is a light and tasty alternative to the classic potato gnocchi. To ensure the dough doesn't become heavy, the secret is to use a very dry squash and avoid adding excess flour. The result is a tender dish that melts in your mouth, ideal for serving with a rich homemade tomato sauce or a velvety white sauce. Follow the step-by-step guide for a flawless result.
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