Potato Gnocchi in Kabocha Cream Sauce

조리 순서

1. 
   1

   Stir-fry the onion in olive oil until golden.

2. 
   2

   Blend the stir-fried onion, boiled and mashed potato, plant-based cream, soy milk, boiled kabocha, salt and pepper with a hand blender or in a blender.

3. 
   3

   Simmer the finely blended cream over low heat, stirring so it does not catch.

4. 
   4

   Thaw the Slunch potato gnocchi and cook in olive oil over medium-low heat for 2-3 minutes.

5. 
   5

   Spread the kabocha cream on a plate, top with the potato gnocchi and finish with pepper or olive oil.