Dice the butternut squash into small chunks, gently fry in butter, olive oil and chopped sage over a low heat until you have a golden colour, add garlics white wine and a little vegetable stock and bring to a simmer.
Now add the chopped stalks from chard and simmer for 2-3 minutes, add the chopped leaves from the chard, cream a little fresh sage and a grating of parmesan cheese, remove from the heat.
Cook the gnocchi and when floating add to the sauce, toss and serve topped with toasted pinenuts, crispy fried sage leaves and a little more parmesan cheese.