Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Master the art of preparing soft, practical, and delicious Kabocha squash gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
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Ingredients
1/4 kabocha squash
all-purpose flour as needed
1 whole egg
1 pinch nutmeg
salt to taste
100 g grated Parmesan cheese
tomato sauce or white sauce to taste
all-purpose flour as needed
1 whole egg
1 pinch nutmeg
salt to taste
100 g grated Parmesan cheese
tomato sauce or white sauce to taste
Where to find ingredients
You can find fresh Kabocha squash, all-purpose flour, and Parmesan cheese at local supermarkets and produce markets. Tomato and white sauces are readily available in the pasta aisle or can be prepared fresh with pantry staples.
Preparation method
- Cook the squash until very tender, drain all the water, and mash until you have a smooth, homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, adding the flour gradually 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 gratinate until golden
Observations
Squash gnocchi is a light and flavorful alternative to the classic potato version. To ensure the dough does not turn out dense, the secret is to use a very dry squash and avoid 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 instructions for an impeccable result.
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