Kabocha Squash Gnocchi Cream Sauce

Name: Kabocha Squash Gnocchi Cream Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 recipe Kabocha squash gnocchi; 50 grams Bacon; 1/2 packages Shimeji mushrooms; 1/4 Onion; 1 clove Garlic; 1 Olive oil; 2 tbsp White wine or sake; 50 ml ★Milk; 200 ml ★Heavy cream; 1 tbsp ★Shredded cheese; 1/2 tsp ★Sugar; 1 pinch ★Yuzu; 1 Salt

cookpad.japan @cookpad_jp

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

I made this when I wanted to eat a kabocha squash gnocchi.

cookpad.japan @cookpad_jp

I made this when I wanted to eat a kabocha squash gnocchi.

Saved

Ingredients

2 servings

1/2recipe Kabocha squash gnocchi
50 gramsBacon
1/2 packagesShimeji mushrooms
1/4Onion
1 cloveGarlic
1Olive oil
2 tbspWhite wine or sake
50 ml★Milk
200 ml★Heavy cream
1 tbsp★Shredded cheese
1/2 tsp★Sugar
1 pinch★Yuzu
1Salt

Saved

Steps

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.