Kabocha Squash Gnocchi Cream Sauce

• 1/2 recipe Kabocha squash gnocchi
• 50 grams Bacon
• 1/2 packages Shimeji mushrooms
• 1/4 Onion
• 1 clove Garlic
• 1 Olive oil
• 2 tbsp White wine or sake
• 50 ml Milk
• 200 ml Heavy cream
• 1 tbsp Shredded cheese
• 1/2 tsp Sugar
• 1 pinch Yuzu
• 1 Salt

1. Thinly slice the garlic.
2. Cut the bacon into small pieces.
3. Finely chop the onions.
4. Remove the stump from the shimeji and shread.
5. Shape the gnocchi into thick discs.
6. Heat the olive oil in a frying pan and stir-fry the garlic and bacon.
7. When the bacon has changed color, add the onions and continue to stir-fry until wilted.
8. Add the shimeji mushrooms and continue to stir-fry.
9. Wilt the shimeji mushrooms.
10. Add the white wine or sake and cook off the alcohol.
11. Add the ingredients and mix well.
12. Turn the heat down to low and simmer for 1~2 minutes.
13. Turn off the heat.
14. Bring a lot of water to a boil and add the gnocchi.
15. Boil for 3-4 minutes.
16. Once boiled, lightly drain and transfer to the sauce.
17. Turn the heat to high.
18. It is ready when the sauce has thickened and the gnocchi is coated in sauce.
19. Adjust the taste with salt.
20. Transfer to plates and garnish as desired with parsley.

squash gnocchi, bacon, mushrooms, onion, clove garlic, olive oil, white wine, milk, cheese, sugar, yuzu, salt

Taken from cookpad.com/us/recipes/154313-kabocha-squash-gnocchi-cream-sauce (may not work)