Preheat oven to 400F and lightly grease a large sheet pan. Combine butternut squash, kale, garlic, olive oil, thyme, and salt and pepper to taste on the sheet pan and arrange in a single layer.

Roast butternut squash at 400F for 25-30 minutes until squash and garlic are tender and kale is crispy. Remove skins from garlic, finely mash into a paste, and toss into butternut squash/kale.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add gnocchi and fry in a single layer until golden brown. Flip gnocchi and add remaining 1 tablespoon butter and fry until gnocchi is golden brown.

Remove gnocchi from heat and add roasted butternut squash/kale mixture, tossing until evenly combined. Season with additional salt and pepper to taste if needed, top with Parmesan cheese and serve.