Baked Pumpkin Gnocchi

Preheat the oven to 190 °C and prepare a baking tray.

Cut off the top of the garlic head so that all the cloves are visible. Peel the butternut squash, remove the seeds, and cut it into small pieces. Place them on the tray along with the garlic, season with salt and pepper, and drizzle everything with a little oil.

Bake for 25 minutes, or until the squash and garlic are soft. Squeeze the roasted cloves from their skin and transfer all the contents of the tray to a blender. Add the thyme leaves, cream, and broth, then blend until you get a creamy and thick sauce. If it's too dense, add a little extra broth.