Roast the Butternut Squash:

1. Preheat your oven to 425°F.
2. Cut the butternut squash in half, remove the seeds, rub with olive oil and a pinch of salt.
3. Roast them in the oven, face down, for about 45 minutes or until they are cooked and tender.
4. Let them cool.

Make the Basil Oil:

1. In a blender, combine the fresh basil leaves and olive oil.
2. Blend until well combined.
3. Double strain the mixture through a mesh sieve and a tea towel to remove any solids.
4. Set the basil oil aside.

Prepare the Gnocchi:

1. Take half of the roasted butternut squash, remove the skin, and mash it until smooth. (Save the other half for later, or leftovers!)
2. Mix the mashed butternut squash with the all-purpose flour to form a dough. You may need to add a little more flour or butternut squash. You’re looking for a smooth dough that you can roll out.
3. Roll the dough into 1-inch thick ropes.
4. Cut the ropes into 1-inch pieces.
5. Roll each piece on a gnocchi board or fork to create ridges.
6. Boil the gnocchi in salted water until they float to the surface, indicating they are cooked. This usually takes a few minutes. Remove them with a slotted spoon.

Make the Pasta Sauce:

1. In a pan, heat some olive oil over medium heat.
2. Add the tin of anchovies and a pinch of red pepper flakes. Cook until the anchovies melt into the oil.
3. Add the green beans and sauté until they are cooked and tender.
4. Add lemon zest, salt, and pepper to taste.
5. Gently stir in the cooked gnocchi, adding a little pasta water to create a sauce.
6. Finish off with a drizzle of basil oil, grated Parmesan cheese, and additional fresh basil leaves for garnish.