Brazilian recipe
Homemade Pumpkin Gnocchi (Nhoque de abóbora moranga)
Learn how to make soft, practical, and delicious pumpkin gnocchi. A comforting recipe that is perfect for a family lunch or dinner.
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Ingredients
1/4 of a pumpkin (moranga)
As much wheat 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 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 of grated Parmesan cheese
Tomato or white sauce to taste
Where to find ingredients
You can find fresh pumpkin and pantry staples like wheat flour and seasonings at local greengrocers, open-air markets, or any major supermarket. For cheese, check the dairy section of your local grocery store.
Preparation method
- Cook the pumpkin until very soft, drain off all the water, and mash until you have a smooth and homogeneous purée
- Mix the egg, nutmeg, and salt into the pumpkin purée, 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 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 your preferred sauce, 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 the surface
Observations
Pumpkin gnocchi is a light and flavourful alternative to the classic potato version. To ensure the dough does not become heavy, the secret is to use a dry-fleshed pumpkin and avoid adding excessive flour. The result is a soft dish that melts in the mouth, ideal to be served with a good homemade tomato sauce or a velvety white sauce. Follow this step-by-step guide for an impeccable result.
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