Autumn Gnocchi with Hokkaido Pumpkin

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 Hokkaido pumpkin, peeled and chopped
• 200 ml water
• 1/4 cup Parmesan cheese
• 1/4 cup red wine
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 500 g gnocchi (potato or sweet potato)
• Fresh basil for garnish
• Schmand for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Cook onion for about 5 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Add chopped pumpkin and cook for 5 to 7 minutes, stirring occasionally.
4. Add water and red wine, bring to a boil, then simmer 15 to 20 minutes until pumpkin is very tender.
5. Blend until smooth with an immersion blender.
6. Stir in Parmesan, basil, salt, and pepper.
7. In a separate pan, cook gnocchi according to package directions until lightly browned and crispy.
8. Combine gnocchi with the sauce and serve immediately with Schmand and fresh basil.