1. In a small saucepan, combine cranberries and brown sugar over medium heat if you are not using already prepared cranberry sauce. Stir frequently until cranberries have softened and released their juices. Allow to cool.
2. Meanwhile, bring a large pot of water to a boil and boil potatoes for 20 minutes.
3. Allow potatoes to cool enough to handle, then peel skin off potatoes and mash. Add 1 cup flour and mix to combine, until everything is mixed well. Divide dough in half.
4. To one half, add cranberry sauce and mix together with a fork to combine. Add additional ¼ cup flour. Mix to combine. Roll both cranberry and plain dough into long thin ropes on floured surface. If either dough is too sticky, add additional flour.
5. Shape into a candy cane. Twist the white and pink strand together, cut into small bite size pieces, then shape into a candy cane.
6. Bring a large pot of water to a boil. Boil for 30 seconds, or until gnocchi floats to surface.
7. Make the sauce. In a large skillet, melt butter. Add shallot, thyme, parsley and season with salt and pepper. Add gnocchi to pan and cook for additional 2 minutes, stirring to heat everything through. Enjoy!
