Preheat oven to 400° F. Prepare garlic, shallots, and squash for roasting. Add in thyme, drizzle olive oil to coat, salt generously, toss to combine and roast for roughly an hour, or until all veg is fork tender.

Toast pepitas in a dry pan, set aside for garnish. Sauté mushrooms until they release their liquid and begin to sear. Drizzle in olive oil and salt. Begin boiling water to cook gnocchi to package instructions. Once mushrooms sear, set aside to top dish. Drain gnocchi well after cooking, reserving 1/4 cup pasta cooking water.

In the final 30-20 minutes of roasting time, begin to toast gnocchi. Heat pan on medium low, melting butter. Once foamy and fragrant, increase heat to medium high and toss in gnocchi and sage. Move frequently to toast evenly and prevent breaking. Once a toothsome crust forms, set aside, remove roasted veg from oven.

Add all vegetables to a blender, or a vessel in which to use an immersion blender. Slowly add in vegetable stock until desired consistency is reached. Some stock can be replaced with something such as cashew cream for extra creaminess. Some reserved pasta water can help to emulsify the puréed sauce. Sight and taste are key to achieving a successful sauce, don’t be discouraged if it breaks or is watery the first try, it will still be delicious.

Toss gnocchi into sauce, serve, top with mushrooms, toasted pepitas, and if desired, crumbled feta, fresh herbs, drizzle extra virgin olive oil, dollop of crème fraiche, etc.