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
As much wheat flour as needed to reach the right consistency
1 whole egg
1 pinch nutmeg
Salt to taste
100 g grated parmesan cheese
Tomato sauce or white sauce to taste
As much wheat flour as needed to reach the right consistency
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
Find fresh Kabocha squash, wheat flour, eggs, nutmeg, and parmesan cheese at local markets such as Nakumatt, Carrefour, or neighborhood fresh produce stalls. Look for firm, dry squash in the vegetable section.
Preparation method
- Cook the squash until it is very tender, 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, then add the wheat 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 with boiling water and 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 gratinate until golden brown
Observations
Kabocha squash gnocchi is a light and flavorful alternative to the classic potato gnocchi. To ensure the dough doesn't get heavy, the secret is using a very 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 instructions for an impeccable result.
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