Baked Pumpkin Gnocchi | Creamy Autumn Dinner

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

Cut off the top of the garlic head so that the cloves are visible. Peel the butternut squash, remove the seeds, and cut into small cubes. Spread the squash on the baking tray, place the garlic next to it, season with salt and pepper, and drizzle with a little olive oil. Bake in the preheated oven for about 25 minutes, until both the squash and garlic are tender.

Squeeze the creamy cloves from the roasted garlic and place them in a blender along with the roasted squash. Add the thyme leaves, cream, and broth. Blend into a smooth, thick sauce. If it's too thick, add a little more broth.