Butternut Squash Gnocchi

Place the frozen butternut squash, half an onion, and 4-5 cloves of garlic in an air fryer. Airfry on the Roast setting at 400°F for 20 minutes. While the vegetables are airfrying, prepare the gnocchi. Bring enough water to a boil and add enough salt to taste like seawater. Add one packet of gnocchi to the boiling water and cook until all the gnocchi floats to the top. Once the vegetables are roasted, transfer them to a blender. Add 1/4 cup each of Mozzarella, Parmesan, and sharp cheddar cheese to the blender. Season the veggies "with your heart" using oregano, rosemary, nutmeg, garlic powder, onion powder, black pepper, and red pepper flakes. Blend until smooth to create a puree. No extra salt is needed because you’ll be using the salted gnocchi water to mix everything together. In a separate pan, melt 3 tablespoons of butter with sage and cook until the butter turns a deep brown. Add the butternut squash puree and cheeses to the brown butter. Mix in the cooked gnocchi and use some of the reserved gnocchi pasta water to help smooth the sauce to your desired consistency. Serve and enjoy!