Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to make 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 of a kabocha squash
All-purpose flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato sauce or white sauce to taste
All-purpose flour as needed to reach the right consistency
1 whole egg
1 pinch of 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 at local farmer's markets or produce sections of supermarkets. Use any high-quality all-purpose flour available locally. Parmesan cheese is readily available in the refrigerated dairy aisle of any local grocery store.
Preparation method
- Cook the squash until it is very tender, drain all the water, and mash it until you get a smooth and homogeneous purée
- Mix the egg, nutmeg, and salt into the squash purée, and gradually add the all-purpose flour until the dough stops sticking 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 the sauce of your choice, spreading it evenly over the pasta
- Finish by sprinkling the Parmesan cheese on top and place in a preheated oven just to gratinate until golden brown
Observations
Kabocha squash gnocchi is a light and flavorful alternative to the classic potato gnocchi. To ensure the dough does not become heavy, the secret is to use a very dry squash and avoid using 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 a flawless result.
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