Easiest Way to Cook Yummy Kabocha Squash Gnocchi Shrimp and Tomato Cream

Easiest Way to Cook Yummy Kabocha Squash Gnocchi Shrimp and Tomato Cream Delicious, fresh and tasty.

Kabocha Squash Gnocchi Shrimp and Tomato Cream. There's been a lot of blog posts about kabocha squash - from No Recipe's award winning kabocha pumpkin cream cake to Gourmet Fury's Canadian Chimichurri Pork Cheeks with Kabocha Parsnip Puree. Switch out potatoes with kabocha squash for a healthier gnocchi that's still packed with creamy, savory deliciousness. Add in a few tablespoons of starchy water (the water that you boiled the gnocchi in) at a time to reach desired consistency.

A hollowed-out kabocha squash is filled with a creamy puree and shrimp in this Brazilian-inspired main dish with an impressive presentation.

Add squash flesh; season with salt and pepper.

Pour in enough water to cover and cook, uncovered, until squash is soft.

You can cook Kabocha Squash Gnocchi Shrimp and Tomato Cream using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Kabocha Squash Gnocchi Shrimp and Tomato Cream

1. You need 150 grams of Kabocha squash gnocchi.

2. You need 80 grams of Shrimp.

3. You need 1 of Vegetables (onion, shimeji mushrooms, bok choy, egg plants).

4. It’s 1 clove of Garlic.

5. It’s 1 of Olive oil (or grape seed oil).

6. You need 2 tbsp of White wine.

7. Prepare 3 tbsp of ★ Tomato sauce (I use homemade tomato sauce).

8. Prepare 100 ml of ★ Heavy cream.

9. It’s 2 pinch of ★ Sugar.

10. You need 1 of Salt.

11. You need 1 dash of Coarsely ground black pepper.

Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may The unexpected (but totally welcome) ingredient is the chopped kabocha scattered into the tomato sauce.

Light, airy gnocchi tossed with tender shrimp and the most amazing cream sauce you'll want to drink!

You know I don't have to convince any of you when it comes to a garlic parmesan cream sauce.

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Kabocha Squash Gnocchi Shrimp and Tomato Cream instructions

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 dont add in too many. Keep the overall balance of the ingredients in mind..

These potato-free gnocchi are made with kabocha squash and gluten free flour.

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Transfer steamed squash to a bowl; mash with a fork or potato masher.

Kabocha Squash Risotto gets an Eastern treatment with kimchi, scallions, a poached egg and more.

A comforting meatless meal for the fall and winter seasons. · Kabocha Squash Salad is a very popular Japanese department store underground floor deli food.