Preheat oven to 350 degrees F (175 degrees C).
In a large, deep, oven-safe skillet, heat the Olive Oil (1 dash) over medium-high heat. Add the Butternut Squash (10 ounce), and Cremini Mushroom (8 ounce) and let them soften for a couple of minutes.
Add the Onion (1), Garlic (3 clove), and Fresh Sage (1 tablespoon). Let them get fragrant for another minute while you season everything with the Ground Cinnamon (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), Ground Cumin (1/2 teaspoon), and Salt (1 pinch).
Stir in the Tomato Paste (1 tablespoon) and Red Wine (2 tablespoon) and let it cook for another minute.
Pour in the Tomato Sauce (1 can), Milk (1/2 cup), and Vegetable Stock (1/4 cup). Let it gently simmer for 5 minutes.
Stir in the Sweet Potato Gnocchi (1 pound). Let it cook in the sauce for another couple of minutes while you sprinkle the Grated Parmesan Cheese (1/4 cup) and Smoked Gouda (8 ounce) over top.
Transfer the pan to the oven and bake for 15 minutes, until the cheese is bubbly.
Sprinkle extra sage on top and serve immediately with crusty bread. Enjoy!