Butternut Squash Gnocchi

Preheat your oven to 200C °C | 395F and line a baking tray with parchment paper.
Halve the butternut squash lengthwise and scoop out the seeds.
1 butternut squash
Drizzle the butternut squash with 1 tablespoon of the olive oil and season with salt and pepper.
2 tablespoon olive oil, Salt and pepper to taste
Place the squash facedown on a baking sheet and roast for 40 - 50 minutes until the squash is tender. When you have about 20 minutes left on your timer, wrap the garlic in foil and add it to the oven.
1 bulb of garlic
Remove the squash from the oven and allow it to cool for 5 minutes.
Meanwhile, spread the gnocchi on the baking sheet and bake for 15 minutes until crispy and golden on the top.
500 g fresh gnocchi
Scoop the butternut squash flesh out of the skins and add it to your blender. Add the cream cheese, milk, dried sage, smoked paprika, salt, and pepper to your blender and blitz until smooth.
3 tablespoon cream cheese, 2-3 tablespoon milk, 0.5 teaspoon Italian seasoning, 1 teaspoon smoked paprika, Salt and pepper to taste
Heat the remaining oil in a pan over medium heat and add the sage leaves. Fry for 1-2 minutes until crispy. Set the sage leaves aside.
6-8 fresh sage leaves
Add the squash sauce to the pan and warm it through. Add the baked gnocchi and stir through to combine.
Top the gnocchi with the sage and Pecorino cheese and, if using, red pepper flakes.
5 tablespoon Pecorino cheese, optional 0.5 teaspoon red pepper flakes