Cook the potatoes:

1. Boil whole, unpeeled potatoes in salted water until very tender.
2. Drain, let them sit a few minutes to steam off excess moisture.

Rice and cool:

1. While still warm, peel and run through a ricer or mash very smoothly.
2. Spread out on a tray to let steam escape; you want them just warm, not hot.

Make the dough:

1. Sprinkle salt over the potatoes.
2. Lightly beat the egg and drizzle over.
3. Add about ¾ of the flour and gently fold/press together (don’t knead like bread).
4. Add more flour only until the dough holds together and is just barely tacky but workable.

Shape:

1. Divide dough into 4–6 pieces.
2. Roll each into a rope about ¾" (2 cm) thick.
3. Cut into ¾" pieces; optionally roll over a gnocchi board or fork.
4. Place on a floured tray, not touching.

Squash Prep:

1. Preheat oven to 425°F / 220°C.
2. Peel, seed, and cube squash into ~½" pieces.

Season:

1. Toss squash with olive oil, garlic (if using), salt, pepper, and herbs.

Roast:

1. Spread on a parchment-lined sheet in a single layer.
2. Roast 25–30 minutes, flipping once, until tender with browned edges.

Boil the gnocchi:

1. Bring a large pot of well-salted water to a gentle boil.
2. Cook gnocchi in batches; they’re done about 30–60 seconds after they float.
3. Scoop them out with a spider/strainer onto a lightly oiled tray so they don’t stick.

Brown the butter & sage:

1. In a large skillet, melt the butter over medium heat.
2. Add the sage leaves.
3. Keep swirling; butter will foam, then the milk solids turn golden brown and nutty.
4. Once fragrant and nicely browned (not burned), lower the heat slightly.

Add cranberries:

1. Toss in cranberries.
2. Cook 2–3 minutes until fresh cranberries just start to soften and some pop.
3. If using dried, just warm them until plump.

Bring it all together:

1. Add the roasted squash to the pan; toss to coat in brown butter.
2. Add the cooked gnocchi to the skillet (you might need to do this in two rounds depending on pan size).
3. Gently toss until everything is coated and heated through. If it feels dry, add:
4. A splash of pasta cooking water or
5. A tiny bit more butter
6. Season with salt, pepper, and a small squeeze of lemon or cider vinegar to brighten.

Finish & serve:

1. Off the heat, toss through most of the grated cheese and nuts.
2. Plate and sprinkle with remaining cheese and nuts.
3. Optional: finish with a little extra sage leaf or grind of pepper for camera.