Preheat the oven to 425°F. Spread the butternut squash cubes evenly on a large sheet pan, then toss to coat with 2 tablespoons of olive oil, minced rosemary, and about ½ teaspoon each of Colavita sea salt and black pepper. Roast until the squash cubes are golden brown, about 45 minutes. Set aside.
Leaving the oven on, toast the walnuts on a small sheet pan until golden brown, about 5-7 minutes. Check the nuts frequently towards the end of the timer to prevent burning. Set toasted nuts aside, and turn off the oven.
In a large saucepan or Dutch oven, heat the remaining 4 tablespoons of olive oil over medium-high heat, then add the shallot and cook for 2-3 minutes, until beginning to turn translucent. Add the mushrooms and allow to cook until they have reduced, softened, and are starting to brown, about 10-12 minutes.
Add the sage and kale, and cook for another 3-4 minutes until the kale has wilted. Stir in the toasted walnuts and drained cannellini beans.
In the meantime, cook the Colavita Gnocchi Pasta in a large pot of boiling salted water for 6 minutes, just shy of al dente. Reserve 1 ½ cups of pasta water, then drain the pasta.
Combine the pasta and vegetable mixture in one of the pots, then add 1 cup of pasta water and stir well over medium heat. Add the butter and continue to stir as it melts, adding additional pasta water if the pasta looks dry.
Turn off the heat, and stir in the ricotta salata and parsley. Serve immediately or while still warm.