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Kabocha Squash Gnocchi Cream Sauce
Kabocha Squash Gnocchi Cream Sauce

Before you jump to Kabocha Squash Gnocchi Cream Sauce recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Healthy.

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We hope you got benefit from reading it, now let’s go back to kabocha squash gnocchi cream sauce recipe. To cook kabocha squash gnocchi cream sauce you need 13 ingredients and 12 steps. Here is how you do that.

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