Brazilian recipe
Homemade Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to prepare a soft, practical, and flavorful squash gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
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Ingredients
1/4 of a squash (abóbora moranga)
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
You can find fresh squash (abóbora moranga) at local street markets or the produce section of any supermarket. For the best texture, look for firm squash with intact skin.
Preparation method
- Cook the squash until very tender, drain all the water, and mash it into a smooth, homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, then 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 preferred sauce, spreading 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 tasty alternative to the classic potato gnocchi. To ensure the dough doesn't turn out heavy, the secret is using a dry squash and avoiding 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 this step-by-step guide for an impeccable result.
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