Roasted 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, remove the seeds, and cut it into small pieces.

Place the squash on the baking sheet, add the garlic head, season with salt and pepper, and drizzle with olive oil. Bake in the preheated oven for about 25 minutes, or until the squash and garlic are tender.

Squeeze the roasted garlic cloves from their skins and place everything from the baking sheet into a blender. Add the thyme leaves, cream, and broth, then blend into a smooth, thick sauce. If the sauce is too thick, add a little more broth (or water).