Baked Pumpkin Gnocchi

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

Cut off the top of the garlic head so that all cloves are visible. Peel the butternut squash, remove the seeds, and cut it into small pieces. Place it in the baking dish, add the garlic, season everything with salt and pepper, and drizzle with olive oil. Bake in the preheated oven for 25 minutes or until the squash and garlic are soft. Remove the roasted garlic cloves from their skins and transfer all contents of the baking dish to a blender. Add the thyme leaves, cream, and chicken broth, then blend until you get a smooth and thick sauce. If it's too thick, add a little more broth.

Place the raw gnocchi in an ovenproof dish, add the pumpkin sauce, mix well, and level. Sprinkle grated mozzarella and finely grated Parmesan over the top. Place in the hot oven for another 25 minutes or until the gnocchi are fully cooked and a golden crust has formed on top.