Butternut squash, red onion & sage gnocchi bake recipe

Stir the squash – it should be completely tender and falling apart to almost a purée. Stir in the crème fraîche mixture, mixing carefully to combine. Stir through the gnocchi, then sprinkle over the gruyère. Return the mixture to the oven for 20 mins until bubbling and golden, then cool for 5 mins before serving.