Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash gnocchi shrimp and tomato cream. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Spread some olive oil in a frying pan and sauté the garlic over low heat. When slightly browned, add the shrimp and vegetables, and season with a little salt and pepper to sauté. Great recipe for Homemade, Springy Kabocha Squash Gnocchi.
Kabocha Squash Gnocchi Shrimp and Tomato Cream is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Kabocha Squash Gnocchi Shrimp and Tomato Cream is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have kabocha squash gnocchi shrimp and tomato cream using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Gnocchi Shrimp and Tomato Cream:
- Make ready 150 grams Kabocha squash gnocchi
- Take 80 grams Shrimp
- Get 1 Vegetables (onion, shimeji mushrooms, bok choy, egg plants)
- Make ready 1 clove Garlic
- Take 1 Olive oil (or grape seed oil)
- Get 2 tbsp White wine
- Prepare 3 tbsp ★ Tomato sauce (I use homemade tomato sauce)
- Take 100 ml ★ Heavy cream
- Prepare 2 pinch ★ Sugar
- Take 1 Salt
- Get 1 dash Coarsely ground black pepper
Sometimes I just daydream about how I can incorporate shrimp scampi into my every day life. I mean, we have the actual shrimp scampi. With gnocchi made of winter squash or spinach, sage leaves are often added to the butter. Among the traditional partners for potato gnocchi are tomato sauce, meat ragu, pesto or mushroom sauce.
Instructions to make Kabocha Squash Gnocchi Shrimp and Tomato Cream:
- Prepare the gnocchi.
- Thinly slice the garlic. Chop the other vegetables into bite-sizes.
- Peel and de-vein the shrimp.
- Spread some olive oil in a frying pan and sauté the garlic over low heat.
- When slightly browned, add the shrimp and vegetables, and season with a little salt and pepper to sauté.
- When everything becomes soft and the shrimp turns red, add the wine.
- 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.
- Either deep fry the egg plant and bok choy or sauté with the other ingredients from the start. Deep-fry the gnocchi.
- When they float to the surface and turn golden brown, scoop them out.
- Add the fried gnocchi and the other prepared ingredients into the sauce to mix.
- When the vegetables and gnocchi have been coated in the sauce, season with salt to finish.
- Note: You can add any kind of vegetables, but don't add in too many. Keep the overall balance of the ingredients in mind.
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