Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Learn how to prepare soft, practical, and flavorful pumpkin gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
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Ingredients
1/4 of a Kabocha squash
As much wheat flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato or white sauce to taste
As much wheat flour as needed to reach the right consistency
1 whole egg
1 pinch of nutmeg
Salt to taste
100 g grated Parmesan cheese
Tomato or white sauce to taste
Where to find ingredients
You can find fresh Kabocha squash, high-quality Parmesan, and other ingredients at local farmers' markets or the produce and dairy sections of your neighborhood grocery store.
Preparation method
- Cook the squash until very tender, drain all the water, and mash until you obtain a smooth and homogeneous puree
- Mix the egg, nutmeg, and salt into the squash puree and 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 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, distributing it evenly over the pasta
- Finish by sprinkling the Parmesan cheese on top and place in a preheated oven just long enough to brown until golden
Observations
Pumpkin gnocchi is a light and flavorful alternative to the classic potato gnocchi. To ensure the dough doesn't get heavy, the secret is to use a dry pumpkin and avoid using too much flour. The result is a soft, melt-in-your-mouth dish, perfect for serving with a good homemade tomato sauce or a velvety white sauce. Follow this step-by-step for a perfect result.
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