Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kabocha squash gnocchi shrimp and tomato cream. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kabocha Squash Gnocchi Shrimp and Tomato Cream is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Kabocha Squash Gnocchi Shrimp and Tomato Cream is something which I’ve loved my whole life.
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.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Prepare 150 grams Kabocha squash gnocchi
- Make ready 80 grams Shrimp
- Get 1 Vegetables (onion, shimeji mushrooms, bok choy, egg plants)
- Get 1 clove Garlic
- Prepare 1 Olive oil (or grape seed oil)
- Prepare 2 tbsp White wine
- Prepare 3 tbsp ★ Tomato sauce (I use homemade tomato sauce)
- Get 100 ml ★ Heavy cream
- Take 2 pinch ★ Sugar
- Make ready 1 Salt
- Prepare 1 dash Coarsely ground black pepper
Transfer steamed squash to a bowl; mash with a fork or potato masher. 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.
Steps 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.
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. This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan wonder for easy weeknight Nutty delicious Kabocha Squash recipe (Japanese pumpkin), simmered in a naturally sweet and savory sauce. Kabocha Squash Gnocchi - Tiny Urban Kitchen. Kabocha has peaked my interesting lately.
So that is going to wrap this up with this exceptional food kabocha squash gnocchi shrimp and tomato cream recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
