Butternut Squash Gnocchi Bake

Preheat the oven to 200°C (180°C fan) / 400°F.
Add the butternut squash, red onion, garlic and sage to a large, wide oven-safe pan. Drizzle with the olive oil, season with the salt and pepper and toss until everything is well coated. Spread into an even layer.
1 ½ pound butternut squash
1 medium red onion
2 large garlic cloves
6 fresh sage leaves
4 tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Roast for 30 to 35 minutes, stirring halfway, until the squash is soft all the way through and golden at the edges.
Remove the pan from the oven. Press a few of the softest squash cubes against the side of the pan with the back of a spoon to crush them. Pour in the vegetable stock and cream, then stir in the gnocchi straight from the packet, making sure they're mostly submerged.
2 cups low-sodium vegetable stock
½ cup heavy cream
1 pack (1 pound / 500 g) shelf stable gnocchi
Return to the oven and bake for 15 to 20 minutes, until the gnocchi are plump and tender and the sauce has thickened.
Remove the pan from the oven and stir in the baby spinach until wilted. Scatter the grated manchego evenly over the top.
2 cups baby spinach
4 oz manchego cheese
Bake for a further 5 to 8 minutes, until the cheese is melted and golden. Rest for 5 minutes before serving.