Cut and clean out the squash. Cut into wedges and bake at 350F for 20 minutes or until soft.
Once cooked, mash with a fork or potato masher. Add salt, ghee, chopped 1 tbsp sage and combine.
Add the cassava flour and combine well. The dough should still be a bit sticky. If it's too wet add more flour.
Flour a cutting board to place the gnocchis. Grab about 1/2 in ball and roll it in the palm of your hand to shape a gnocchi. Repeat with all of the mixture.
Boil water in a pot with a steamer basket like this one. Cook them in batches for about 8 minutes. In a skillet add 2 tbsp ghee and the remaining chopped sage. Saute cooked gnocchi in sage butter until brown. Serve!
If you would prefer a creamier sauce, try this mushroom cashew sauce.
