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Kabocha Squash Gnocchi Cream Sauce Recipe

Kabocha Squash Gnocchi Cream Sauce Recipe
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Serving : 2
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Prepare the ingredients before making Kabocha Squash Gnocchi Cream Sauce in your home. Then, follow these steps below to serve Kabocha Squash Gnocchi Cream Sauce for your family or friends.

Ingredients: Kabocha Squash Gnocchi Cream Sauce

  • 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

How to Make Kabocha Squash Gnocchi Cream Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Kabocha Squash Gnocchi Cream Sauce in your home by yourself.

    Step 1
  • Thinly slice the garlic. Cut the bacon into small pieces. Finely chop the onions.
  • Step 2
  • Remove the stump from the shimeji and shread.
  • Step 3
  • Shape the gnocchi into thick discs.
  • Step 4
  • Heat the olive oil in a frying pan and stir-fry the garlic and bacon.
  • Step 5
  • When the bacon has changed color, add the onions and continue to stir-fry until wilted.
  • Step 6
  • Add the shimeji mushrooms and continue to stir-fry.
  • Step 7
  • Wilt the shimeji mushrooms.
  • Step 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.
  • Step 9
  • Bring a lot of water to a boil and add the gnocchi. Boil for 3-4 minutes.
  • Step 10
  • Once boiled, lightly drain and transfer to the sauce. Turn the heat to high.
  • Step 11
  • It is ready when the sauce has thickened and the gnocchi is coated in sauce. Adjust the taste with salt.
  • Step 12
  • Transfer to plates and garnish as desired with parsley.
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