Preheat the oven to 400 degrees Fahrenheit.

Add the cubed butternut squash to a baking pan lined with parchment paper and drizzle with 2 tablespoons of olive oil. Roast the squash for about 25 minutes or until easily pierced with a fork.

Bring a pot of salted water to a boil and cook the gnocchi according to package instructions. Set aside.

Meanwhile, saute the shallot with 1 tablespoon of minced garlic and 2 tablespoons of olive oil for about 5 minutes.

Add in thyme and sage and saute for an additional 2-3 minutes.

Add to a blender with the cooked squash, milk, red pepper flakes, and salt (starting with 1 ½ cups of milk and adding more as needed to thin out the sauce). Blend until completely smooth, about 1 minute.

Add to a pot on the stove and mix in the parmesan.

In the same pan you used to cook the shallot, add the kale, final tablespoon of minced garlic, and 1 tablespoon of olive oil. Saute until the kale has wilted.

Add the cooked gnocchi and kale to the sauce and stir to combine.

Top with fresh grated parmesan and enjoy!