Easiest Way to Prepare Super Quick Homemade Kabocha Squash Gnocchi Cream Sauce

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The ingredients needed to make Kabocha Squash Gnocchi Cream Sauce:

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

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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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