Bring medium saucepan of salted water to a boil for gnocchi. Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add squash and a pinch of salt and pepper and cook, stirring occasionally, until browned and tender, 15 to 18 minutes. Transfer to plate and cover to keep warm. Wipe skillet clean and set aside for step 3.

Meanwhile, add gnocchi to boiling water and cook until they float to surface, 3 to 5 minutes. Reserve 1 cup pasta water, drain gnocchi, and set aside.

Melt butter in same skillet over medium heat. Add sage and hazelnuts and cook until crisp and fragrant, 3 to 4 minutes. Using slotted spoon, transfer fried sage and hazelnuts to paper towel-lined plate, leaving sage butter in skillet.

Whisk pumpkin powder, miso, and just a pinch of nutmeg into reserved pasta water and set aside. Heat sage butter in same skillet over medium-high heat until bubbling. Add shallot, cooked gnocchi, and a pinch of salt and pepper and cook until shallot is softened and gnocchi is golden in spots, 5 to 7 minutes. Stir in pumpkin sauce and cook until sauce has thickened slightly, 1 to 2 minutes. (TIP: Sauce will continue to thicken as it cools.)

Divide gnocchi between shallow bowls. Top with butternut squash and sprinkle with fried sage and hazelnuts. Tuck in!

Prepare this recipe with Algae Cooking Club's cooking oil for gorgeous browning and amplified flavor. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.