Kabocha Squash Gnocchi Cream Sauce
Kabocha Squash Gnocchi Cream Sauce

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, kabocha squash gnocchi cream sauce. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Kabocha Squash Gnocchi Cream Sauce is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Kabocha Squash Gnocchi Cream Sauce is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have kabocha squash gnocchi cream sauce using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash Gnocchi Cream Sauce:
  1. Make ready 1/2 recipe Kabocha squash gnocchi
  2. Get 50 grams Bacon
  3. Take 1/2 packages Shimeji mushrooms
  4. Get 1/4 Onion
  5. Take 1 clove Garlic
  6. Prepare 1 Olive oil
  7. Make ready 2 tbsp White wine or sake
  8. Get 50 ml ★Milk
  9. Take 200 ml ★Heavy cream
  10. Make ready 1 tbsp ★Shredded cheese
  11. Make ready 1/2 tsp ★Sugar
  12. Get 1 pinch ★Yuzu
  13. Prepare 1 Salt
Instructions 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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