Halve any large butternut squash pieces to roughly match smaller pieces. Place 8 oz. butternut squash on prepared baking sheet and toss with 1 tsp. olive oil. Spread into a single layer. Roast in hot oven at 425°F until tender, 25-30 minutes, tossing once halfway through. While butternut squash roasts, continue recipe.

Line a plate with a paper towel. Stem 2 sage sprigs. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add sage leaves to hot pan and stir constantly until crispy and slightly darkened, 1-2 minutes. Remove from burner. Transfer to towel-lined plate. Rest, 3 minutes. Wipe pan clean and reserve. Once cool enough to handle, finely chop.

Coarsely chop 1 oz. walnut halves. Return pan used to crisp sage to medium heat. Add 5 tsp. sugar to hot pan and let melt, 30-60 seconds. Add walnuts, stirring occasionally until coated, 30-45 seconds. Remove from burner. Transfer to another plate and set aside. Wipe pan clean and reserve.

Return pan used to candy walnuts to medium heat and add 6 oz. butter to hot pan. Stir occasionally until butter smells 'nutty,' turns golden, and brown flecks appear, 4-6 minutes. Remove from burner.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add 12 oz. par-cooked gnocchi to hot pan and stir occasionally until tender and golden-brown, 5-7 minutes. Add butternut squash, brown butter, 4 fl. oz. cream sauce base, 2 tsp. mirepoix broth concentrate, half of the shredded Parmesan cheese (reserve remaining for garnish), 2 Tbsp. water, and a pinch of salt and pepper. Stir occasionally until sauce thickens, 2-3 minutes. If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Remove from burner. In a mixing bowl, combine warm candied walnuts and chopped sage. Plate dish, topping the gnocchi with walnut-sage mixture and the remaining cheese. Bon appétit!