Peel and cut the squash into 5cm / 2"cubes.   Drizzle with a little oil, season with salt and pepper and roast at 180C / 350F / GM4 for about 30 to 40 minutes until soft and starting to brown.

Slice the onion thinly and slowly fry with the harissa in the oil and butter.  You need to do this over a very gentle heat, so you drive off the water and the onion becomes sweet and sticky rather than browned.   I find this impossible to do without burning the onions unless I use a heat diffuser.  This should take about 30 to 40 minutes.

Meanwhile, peel and boil the potatoes.  When done drain and add the cooked squash, mash or pass through a potato ricer and stir in the flour.   Add more flour if needed, yo will nedd about 150g for 750g cooked vegetables.   The mixture will be sticky, but should come together into a solid lump.

With floured hands roll into sausages and cut into bit sized pieces.  Or, as will be far easier dollop it into a piping, or strong plastic bag and snip the corner off and pip directly into a pan of boiling water.

Cook the gnocchi in a large pan of boiling water, allow gnocchi to boil for a minute or two after rising to the surface of the pan.    Scoop with a slotted spoon and drain on a tea towel or kitchen paper.

Serve topped with the slow cooked harissa onions.