Kabocha Squash Gnocchi Cream Sauce
Kabocha Squash Gnocchi Cream Sauce

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kabocha squash gnocchi cream sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Kabocha Squash Gnocchi Cream Sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Kabocha Squash Gnocchi Cream Sauce is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have kabocha squash gnocchi cream sauce using 13 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Gnocchi Cream Sauce:
  1. Take 1/2 recipe Kabocha squash gnocchi
  2. Prepare 50 grams Bacon
  3. Get 1/2 packages Shimeji mushrooms
  4. Prepare 1/4 Onion
  5. Get 1 clove Garlic
  6. Get 1 Olive oil
  7. Get 2 tbsp White wine or sake
  8. Prepare 50 ml ★Milk
  9. Prepare 200 ml ★Heavy cream
  10. Prepare 1 tbsp ★Shredded cheese
  11. Prepare 1/2 tsp ★Sugar
  12. Prepare 1 pinch ★Yuzu
  13. Prepare 1 Salt
Steps to make Kabocha Squash Gnocchi Cream Sauce:
  1. Thinly slice the garlic. Cut the bacon into small pieces. Finely chop the onions.
  2. Remove the stump from the shimeji and shread.
  3. Shape the gnocchi into thick discs.
  4. Heat the olive oil in a frying pan and stir-fry the garlic and bacon.
  5. When the bacon has changed color, add the onions and continue to stir-fry until wilted.
  6. Add the shimeji mushrooms and continue to stir-fry.
  7. Wilt the shimeji mushrooms.
  8. Add the white wine or sake and cook off the alcohol. Add the ★ ingredients and mix well. Turn the heat down to low and simmer for 1~2 minutes. Turn off the heat.
  9. Bring a lot of water to a boil and add the gnocchi. Boil for 3-4 minutes.
  10. Once boiled, lightly drain and transfer to the sauce. Turn the heat to high.
  11. It is ready when the sauce has thickened and the gnocchi is coated in sauce. Adjust the taste with salt.
  12. Transfer to plates and garnish as desired with parsley.

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