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 perfect for your family lunch or dinner.
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Ingredients
1/4 of a Kabocha 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 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 or white sauce to taste
Where to find ingredients
You can find the Kabocha squash and other fresh ingredients at local markets or produce sections of supermarkets. Ensure the squash is firm and dry to achieve the best texture for your gnocchi.
Preparation method
- Cook the squash until very tender, 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, adding 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 sauce of choice, distributing it evenly over the dough
- 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 to use a very dry squash and avoid adding too much 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 guide for an impeccable result.
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