Baked Pumpkin Gnocchi

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

Cut off the top of the garlic head so that all cloves are visible. Peel the butternut squash, scoop out the seeds, and cut it into small pieces. Transfer it to the baking sheet, add the garlic head, season everything with salt and pepper, and drizzle with oil. Place in the preheated oven for 25 minutes or until both the squash and garlic are soft. Squeeze out the individual cloves from the roasted garlic and transfer all contents of the baking sheet to a blender. Add thyme leaves, cream, and broth, then blend into a smooth, thick sauce; if it's too thick, add a little more broth.

Pour the raw gnocchi into a baking dish, add the pumpkin sauce, mix, and smooth the top. Sprinkle with grated mozzarella and finely grated Parmesan, then place in the hot oven for 25 minutes or until the gnocchi are completely cooked and the top is golden.