Heat the oven to 220°C/430°F. Put the chopped butternut squash and onion quarters on a baking tray. Drizzle over the olive oil and add plenty of salt and pepper. Toss everything together with your hands to coat in the oil. Put the garlic halves on a sheet of foil, drizzle with a little olive oil and wrap tightly. Add the garlic to the tray. Put in the oven and roast for 25-30 minutes.
Put a pot of water onto the boil. Once it's boiling add the gnocchi and cook until the gnocchi floats to the top of the pot. Reserve a mugful of cooking water before draining.
Put the squash and onion in a food processor. Squeeze the garlic cloves in as well, followed by the mascarpone. Blend until smooth adding the gnocchi cooking water as needed until you reach a loose consistency.
Pour the sauce into the pot you cooked the gnocchi in and place over a low heat. Add the gnocchi to the pot and toss together. Split between bowls and top with the rocket, drizzle with a little more olive oil, parmesan and chilli flakes if desired.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.