Peel and deseed the squash, cut into chunks then steam the squash until tender to knifepoint, around 10mins or so.
Mash the squash, removing any tough bit of the skin you might have missed, and allow to cool.
Add the remaining ingredients and mix until combined, mashing the cheese and squash as necessary so you don’t get lumps.
Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook.
With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about ½-3/4in/2cm thick. Roll each chunk into a ball and place onto a floured surface or a plate if chilling to cook a bit later.
Bring a shallow, wide pan of water to the boil. Drop a few gnocchi into the boiling water at a time, being careful not to overcrowd the pan and keeping the water boiling.
Remove with a slotted spoon once the gnocchi rise to the top. If they don't rise after a couple minutes or some do but others don't, nudge them with a spoon as they may have stuck to the bottom.
Serve with browned butter, pesto or your choice of sauce and some parmesan on top.
Note - you can freeze uncooked gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag once frozen. Cook from frozen as you would normally, they'll just take an extra minute to float up.