Add pureed squash, cashews, water, garlic, nutritional yeast, salt, lemon juice, and paprika to a high speed blender (I use a Vitamix). Blend on high for 30 seconds to 1 minute until extremely smooth. Set aside.
Heat ghee & olive oil in a large non-stick pan (I use ceramic) over medium high heat. Add both bags of FROZEN gnocchi. Cover and let them cook (untouched) for 3-4 minutes. Check to ensure they are beginning to brown on the bottom. Flip and stir for an additional 3-4 minutes until cooked through and evenly browned.
Add desired amount of sauce to the pan, reduce heat, and stir to heat the sauce 1-2 mins. If using the sage as garnish, fry pieces in a tiny bit of ghee over med high heat for 1-2 mins. Serve gnocchi topped with sage and Kite Hill Ricotta Cheese. Enjoy!