Kabocha Squash Gnocchi Shrimp and Tomato Cream

Name: Kabocha Squash Gnocchi Shrimp and Tomato Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Kabocha squash gnocchi; 80 grams Shrimp; 1 Vegetables (onion, shimeji mushrooms, bok choy, egg plants); 1 clove Garlic; 1 Olive oil (or grape seed oil); 2 tbsp White wine; 3 tbsp Tomato sauce (I use homemade tomato sauce); 100 ml Heavy cream; 2 pinch Sugar; 1 Salt; 1 dash Coarsely ground black pepper

Servings: persons

1
Prepare the gnocchi.
2
Thinly slice the garlic.
3
Chop the other vegetables into bite-sizes.
4
Peel and de-vein the shrimp.
5
Spread some olive oil in a frying pan and saute the garlic over low heat.
6
When slightly browned, add the shrimp and vegetables, and season with a little salt and pepper to saute.
7
When everything becomes soft and the shrimp turns red, add the wine.
8
Add the white wine and let the alcohol evaporate.
9
Add the ingredients and stir.
10
Bring it to a light simmer and turn the heat off.
11
Either deep fry the egg plant and bok choy or saute with the other ingredients from the start.
12
Deep-fry the gnocchi.
13
When they float to the surface and turn golden brown, scoop them out.
14
Add the fried gnocchi and the other prepared ingredients into the sauce to mix.
15
When the vegetables and gnocchi have been coated in the sauce, season with salt to finish.
16
Note: You can add any kind of vegetables, but don't add in too many.
17
Keep the overall balance of the ingredients in mind.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 grams Kabocha squash gnocchi, 80 grams Shrimp, 1 Vegetables (onion, shimeji mushrooms, bok choy, egg plants), 1 clove Garlic, and more.

Yes, Kabocha Squash Gnocchi Shrimp and Tomato Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!