Kabocha Squash Gnocchi Shrimp and Tomato Cream

• 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

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.

squash gnocchi, shrimp, vegetables, clove garlic, olive oil, white wine, tomato sauce, cream, sugar, salt, ground black pepper

Taken from cookpad.com/us/recipes/145943-kabocha-squash-gnocchi-shrimp-and-tomato-cream (may not work)