Preheat the oven to 400F. Cut the top and bottom off of the squash, halve lengthwise, and remove seeds.
Put the halves, cut side down, on a baking sheet and bake until the squash is tender (about 1 hour).
Pulse 1.5 cups squash flesh, eggs, flour, parmesan cheese, salt and pepper in food processor until smooth. (If the gnocchi is too wet, add more flour.)
Bring a large pot of water to boil and prepare a bowl of ice water.
Scoop 1 tbsp of the squash mixture into an oval and drop into boiling water. Make multiple gnocchi and cook for 5 minutes, then place in the ice water.
Repeat with remaining batter, let cool, then pat dry.
For the sauce, heat the oil in a large saucepan and cook the onion and garlic over medium heat until soft (about 5 minutes).
Add the lamb and cook until changed in color (about 3-5 minutes).
Add spices and stir until fragrant.
Stir in the tomato paste, undrained tomatoes and zucchini, then bring to a boil.
Reduce the heat and simmer uncovered until sauce thickens slightly (about 15 minutes). Salt to taste.
Reheat gnocchi and serve with a about 1/2 cup of sauce per plate.