Calabaza hock

Recipes Dinners

maio 3, 2026

Components

500 g of peeled and chopped Japanese pumpkin (approximately one-quarter of a large pumpkin)
One large potato weighing approximately 200 grams
Half a tea cup of wheat flour
Half a tablespoon of olive oil
1 teaspoon of salt
Add ground pepper gradually, adjusting to your preference.
freshly grated nutmeg to taste

Ready state

Set the oven to 180 °C (medium heat) to preheat.

If you purchased pumpkin with the skin on, remove the seeds and slice the pumpkin into approximately 3 cm thick pieces. Then, cut each slice into medium-sized chunks and peel them.
Place the pumpkin in a medium-sized baking dish, add the oil and water, stir, and spread the pieces evenly to prevent liquid from pooling during baking.
Place in the oven and bake for approximately 40 minutes until the pumpkin is very tender – check doneness by piercing with a fork. Note: there is no need to flip the pieces, as the golden crust that develops adds extra flavor to the gnocchi.
In the meantime, peel the potato and cut it into four sections. Place them in a small pot, cover with water, and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for approximately 15 minutes until the potato is tender – test with a fork to ensure it’s done.
Thoroughly rinse the potato water. While still warm, press the pieces through a juicer over a large bowl.
Take the pumpkin out of the oven and press the pieces through a sieve. Season with salt, pepper, and nutmeg, then stir thoroughly with a spatula. Allow the mulberry puree to cool before making the gnocchi dough – if it’s too warm, it will absorb extra flour, resulting in dense gnocchi.
On the clean bench, put half a cup of flour and add the mashed potatoes mixed with pumpkin on top. Gently combine them with your hands, incorporating the flour without making the mixture too wet. Use the palm of your hand to press and fold the dough over itself, turning the flour in, until a ball forms. Note: the dough will be moist. The more you knead, the more flour will be required, and the dough will become dense.
To shape the horns: dust a large baking sheet and the countertop with wheat flour. Using a baker’s spatula or knife, cut a piece of dough and roll it over the flour to create a cylinder about 2 cm thick. Slice the cylinder into 2 cm pieces with the spatula to make the gnocchi. Place the horns on the floured baking sheet and repeat the process, sprinkling a bit of flour on the countertop each time.
Place a large pan containing approximately 3 liters of water over high heat. Grease a large (or heat-resistant) baking sheet with oil. When the water reaches a boil, stir in 1 1⁄2 tablespoons of salt.
Using a skimmer, immerse approximately 20 pints at once in boiling water and cook until they rise to the surface. Then, with the squeezer, take out the cooked items, allowing the water to drain thoroughly, and place them on the oiled baking pan. Continue this process with all the horns and serve alongside your preferred sauce.

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If you plan to cook the horns and finish them later or the following day, immerse the cooked horns in a bowl of ice water before placing them in a baking pan with oil. Cover with plastic wrap and store in the refrigerator until ready to use. To serve with a hot sauce, briefly dip them in boiling water or directly brown them in a frying pan with olive oil.

That pumpkin doesn’t freeze effectively.