Wash and boil the potatoes.

Peel the butternut squash, cut it into cubes, and rinse under running water. Drain well, then cook in an air fryer for 20 minutes at 400°F (200°C). Mash the cooked squash with a potato masher.

In a bowl, mash the hot potatoes. Add salt, Parmesan, the mashed squash, and flour. Mix until the dough is soft and holds together.

Roll the dough into ropes and cut into gnocchi. Place them on a tray and sprinkle with flour to prevent sticking.

Fill a large pot with water and bring to a boil. Add salt, then drop in the gnocchi. When they float to the surface, remove them with a slotted spoon.

In a skillet, melt the butter with the sage. Add the gnocchi and sauté for a few minutes.