1. Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil. Spread the butternut squash on the baking sheet. Spray with olive oil cooking spray. Then sprinkle with cinnamon, ginger, paprika and salt. Stir well to combine. Bake for 25 minutes. Stir and toss. Then cook for another 10 minutes or so, until tender and golden brown.
2. While the butternut squash is cooking, boil water for the gnocchi and cook as directed on the package.
3. Also, while the squash is cooking, heat the butter and olive oil in a medium saucepan. Once the butter is completely melted and bubbling in the oil, add the shallot and sage. Stir well. Cook, stirring occasionally, until the shallot begins to brown -- about 5 minutes. Add a ladle-full of water from the gnocchi. Stir well and remove from heat.