Brazilian recipe
Homemade Kabocha Squash Gnocchi (Nhoque de abóbora moranga)
Master the art of creating soft and delicious kabocha squash gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
0.0 / 5 by 0 Reviews
Ingredients
1/4 kabocha squash
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 sauce or white sauce as desired
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 sauce or white sauce as desired
Where to find ingredients
You can find fresh kabocha squash and high-quality Parmesan cheese at local South African supermarkets, typically in the produce and deli sections. Wheat flour is widely available in the baking aisle of any grocer.
Preparation method
- Cook the squash until very tender, drain all the water well and mash until smooth and homogeneous
- Mix the egg, nutmeg, and salt into the squash puree, then gradually add the wheat 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, 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 flavourful alternative to the classic potato version. To ensure the dough remains light, the secret is using a dry-fleshed squash and avoiding excess flour. The result is a tender dumpling that melts in the mouth, ideal for serving with a rich homemade tomato sauce or a velvety white sauce. Follow these steps for an impeccable result.
Ratings and comments