Kabocha Squash Gnocchi Shrimp and Tomato Cream
Kabocha Squash Gnocchi Shrimp and Tomato Cream

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash gnocchi shrimp and tomato cream. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Kabocha Squash Gnocchi Shrimp and Tomato Cream is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Kabocha Squash Gnocchi Shrimp and Tomato Cream is something that I’ve loved my entire life.

Great recipe for Kabocha Squash Gnocchi Shrimp and Tomato Cream. This recipe is one of my restaurant's weekly specials. Remove squash from oven and let cool.

To begin with this particular recipe, we must prepare a few components. You can have kabocha squash gnocchi shrimp and tomato cream using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash Gnocchi Shrimp and Tomato Cream:
  1. Take 150 grams Kabocha squash gnocchi
  2. Get 80 grams Shrimp
  3. Prepare 1 Vegetables (onion, shimeji mushrooms, bok choy, egg plants)
  4. Prepare 1 clove Garlic
  5. Get 1 Olive oil (or grape seed oil)
  6. Take 2 tbsp White wine
  7. Get 3 tbsp ★ Tomato sauce (I use homemade tomato sauce)
  8. Get 100 ml ★ Heavy cream
  9. Get 2 pinch ★ Sugar
  10. Get 1 Salt
  11. Get 1 dash Coarsely ground black pepper

If you are boiling the gnocchi, be sure to do so in boiling water. I recommend deep frying them above other cooking methods. In a large pot, heat the ghee on medium-high until melted. Add the prepared onion and garlic.

Instructions to make Kabocha Squash Gnocchi Shrimp and Tomato Cream:
  1. Prepare the gnocchi.
  2. Thinly slice the garlic. Chop the other vegetables into bite-sizes.
  3. Peel and de-vein the shrimp.
  4. Spread some olive oil in a frying pan and sauté the garlic over low heat.
  5. When slightly browned, add the shrimp and vegetables, and season with a little salt and pepper to sauté.
  6. When everything becomes soft and the shrimp turns red, add the wine.
  7. Add the white wine and let the alcohol evaporate. Add the ★ ingredients and stir. Bring it to a light simmer and turn the heat off.
  8. Either deep fry the egg plant and bok choy or sauté with the other ingredients from the start. Deep-fry the gnocchi.
  9. When they float to the surface and turn golden brown, scoop them out.
  10. Add the fried gnocchi and the other prepared ingredients into the sauce to mix.
  11. When the vegetables and gnocchi have been coated in the sauce, season with salt to finish.
  12. Note: You can add any kind of vegetables, but don't add in too many. Keep the overall balance of the ingredients in mind.

Season with salt, pepper, the oregano, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Add the canned tomatoes (carefully, as the liquid may splatter); season with salt and. Pairing it with a garlic sage cream sauce makes this meal complete! For more delicious Italian recipes like this creamy, dreamy dish, check out my posts for One Pot Chicken Parmesan Pasta, One Pot Creamy Chicken Pesto Pasta, and Creamy Sausage Pasta. Cut squash in half, slather the flesh with vegetable oil, and place the halves (facedown) in a baking pan.

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