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 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 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 or white sauce to taste
Where to find ingredients
Find the Kabocha squash in the produce section of local markets. Fresh eggs and quality Parmesan cheese are available in the dairy aisle of any grocery store. Use all-purpose flour for the dough.
Preparation method
- Cook the squash until very soft, drain all the water and mash it until you get a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree and gradually add the flour 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, distributing it evenly over the pasta
- 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 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 the step-by-step for an impeccable result.
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