Add the squash to a baking tray with the garlic,oregano and a little salt and pepper. Add the olive oil and rub over the squash with your hands so the squash and garlic are evenly coated in the spices.
Roast in the oven for around 30 minutes until the squash and garlic are soft, toss half way through.
Add the smoked pancetta to a large frying pan and fry until crispy. When the pancetta is almost done add the sage leaves to the same pan and fry them for a few seconds until crispy. Remove the pancetta and sage from the pan and drain on kitchen paper for later.
Bring a large pot of salted water to the boil. Add the gnocchi and cook according to packet instructions.
Once the squash is cooked place in a food processor. Squeeze the garlic out of their skins and add that to the squash. Blitz until it's smooth then add the mascarpone and parmesan, blitz until smooth and creamy. Add extra salt if required.
Toss the sauce over the cooked gnocchi until evenly coated in the sauce. Top with crispy pancetta and sage leaves, serve.