Brazilian recipe
Homemade Pumpkin Gnocchi (Nhoque de abóbora moranga)
Learn how to prepare soft, practical, and delicious pumpkin gnocchi. A comforting recipe perfect for your next family lunch or dinner.
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Ingredients
1/4 of a squash
All-purpose flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g of 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 of grated Parmesan cheese
Tomato sauce or white sauce to taste
Where to find ingredients
Find fresh squash at local farmers' markets or the produce section of any grocery store. Use all-purpose flour and quality Parmesan cheese found in the baking and dairy aisles, respectively.
Preparation method
- Cook the squash until very tender, drain all the water, and mash it until you have a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree, then gradually add the all-purpose flour until the dough stops sticking 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 float 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 long enough to gratinate until golden
Observations
Pumpkin gnocchi is a light and flavorful alternative to the classic potato version. To ensure the dough doesn't turn out dense, the secret is to use a dry-fleshed pumpkin and avoid adding too much flour. The result is a tender dish that melts in your mouth, ideal to serve with a homemade tomato sauce or a velvety white sauce. Follow the step-by-step guide for an impeccable result.
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