Brazilian recipe
Homemade Roasted Pumpkin Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, light, and delicious homemade pumpkin gnocchi. A comforting dish that is perfect for a family lunch or dinner.
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Ingredients
1/4 of a pumpkin
As much plain flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato or white sauce to taste
As much plain flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato or white sauce to taste
Where to find ingredients
You can find fresh pumpkins and high-quality flour at local supermarkets or wet markets in Singapore, such as FairPrice, Cold Storage, or Sheng Siong. Parmesan cheese is readily available in the refrigerated dairy aisle of most major retailers.
Preparation method
- Cook the pumpkin until very tender, drain all the water well, and mash it until you obtain a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the pumpkin puree, then gradually add the plain 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 your preferred 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 brown the surface
Observations
Pumpkin gnocchi is a light and flavorful alternative to the classic potato gnocchi. To ensure the dough doesn't turn out dense, the secret lies in using a very dry pumpkin and avoiding 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 instructions for a perfect result.
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