Kabocha Squash Gnocchi Shrimp and Tomato Cream

Kabocha Squash Gnocchi Shrimp and Tomato Cream

I mixed some homemade, subtly-sweet kabocha squash gnocchi into tomato cream sauce.

Ingredients: 1 serving

Kabocha squash gnocchi
150 g (Recipe ID: 1743319)
80 g
Vegetables (onion, shimeji mushrooms, bok choy, egg plants)
as needed
1 clove
Olive oil (or grape seed oil)
as needed
White wine
2 tablespoons
★ Tomato sauce (I use homemade tomato sauce)
3 tablespoons
★ Heavy cream
100 ml
★ Sugar
1-2 pinches
to taste
Coarsely ground black pepper
a little


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.

Story Behind this Recipe

This recipe is one of my restaurant's weekly specials.