Autumn Gnocchi with Hokkaido Pumpkin | Recipe | Benjamin Raffetseder | developer & designer

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