Kabocha Squash Gnocchi Cream Sauce
I made this when I wanted to eat a kabocha squash gnocchi.
Be sure to bring the water to a full boil before adding the gnocchi.
Once the cream sauce has simmered, adjust with milk or even the cooking water.
I recommend you use heavy cream with at least 35% milk fat. Recipe by Kajihara Ato
Kabocha Squash Gnocchi Cream Sauce
I made this when I wanted to eat a kabocha squash gnocchi.
Be sure to bring the water to a full boil before adding the gnocchi.
Once the cream sauce has simmered, adjust with milk or even the cooking water.
I recommend you use heavy cream with at least 35% milk fat. Recipe by Kajihara Ato
Cooking Instructions
- 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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