Boil the potatoes in salted water until tender. Drain, peel, and mash them. Let cool slightly, then mix in the flour, thyme, and egg yolk to form a dough. Roll into logs and cut into small pieces.

Cook the Gnocchi

Bring a pot of salted water to a boil. Drop the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Caramelize the Onions

In a skillet, cook the sliced onion over medium heat with a bit of oil until golden brown, about 15 minutes. Season with salt and pepper.

Sauté Acorn Squash and Bacon

In another skillet, cook the diced bacon until crispy. Add the acorn squash and sauté until tender, about 10 minutes. Season with salt and pepper.

Make the Brown Butter Thyme Sauce

In a saucepan, melt the butter over medium heat and cook until it turns golden brown and has a nutty aroma. Add chopped fresh thyme and stir.

Combine and Serve

In a large bowl, combine the cooked gnocchi, caramelized onions, acorn squash, and duck confit. Drizzle with the brown butter thyme sauce and top with a duck egg, poached or fried. Serve immediately.