Preheat oven to 350 degrees F.
Scrub the potatoes and bake for about one hour, until they are easily pierced through, set aside to cool.
Line a sheet pan with parchment. In a large bowl, toss the cubed butternut squash with 1 tablespoon oil, 1 teaspoon mace and 1/2 teaspoon salt. Transfer to the lined sheet pan and cook for about 30 minutes until tender and fragrant. While the squash is cooking, make the gnocchi.
To make the gnocchi dough, first peel the potatoes and pass them through a ricer or grate as finely as is possible. Then, combine the riced potatoes, parmesan, eggs, flour, salt and 1-1/2 teaspoons mace in a large bowl. Hand mix until the ingredients are incorporated but don’t over-knead or the dough will become rubbery.
Separate the dough into fist sized balls. Working on a floured board, roll each one out into a rope about 3/4" thick. Cut the dough into little 3/4" pillows and transfer to a parchment lined sheet pan.
Add 2 tablespoons olive oil to a large non stick sauté pan over medium heat. Working in batches, add the gnocchi to the pan and brown on each side. Once golden, continue cooking, flipping as needed, until they are warmed all the way through, about 3-5 minutes.Keep the cooked gnocchi warm until all the batches a re done.
Once all the gnocchi are cooked, add 2 tablespoons of butter to the pan. Melt and cook until it becomes brown and smells nutty, then add sage and cook one minute more.
Combine the squash and gnocchi onto a serving platter and drizzle with the browned butter sauce.
Finish with salt, pepper and parmesan cheese
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