Kabocha Squash Gnocchi Cream Sauce.

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Ingredients of Kabocha Squash Gnocchi Cream Sauce

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

Kabocha Squash Gnocchi Cream Sauce 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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