Baked Pumpkin Gnocchi with Parmesan Crust

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

Cut off the top of the garlic bulb so that all cloves are visible. Peel the butternut squash, remove the seeds, and cut the flesh into small pieces. Place the squash on the baking sheet, add the garlic bulb, season everything with salt and pepper, and drizzle with olive oil. Roast in the preheated oven for approx. 25 minutes until the squash and garlic are soft.

Squeeze the roasted garlic cloves from their skins. Place the squash and garlic in a blender. Add thyme leaves, cream, and broth, and blend to a smooth, thick sauce. If the sauce is too thick, add a little more broth.