1️⃣ Cook the sausage:
Remove sausage from casings and slice it. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage slices and cook for about 4 minutes on one side without turning to brown them. Flip the sausage and cook for an additional 2 minutes.

2️⃣ Add gnocchi and liquids:
To the same skillet, add the uncooked potato gnocchi, heavy cream, and chicken broth. Stir everything well and bring to a boil over medium heat. Once boiling, cover the skillet with a lid and cook for about 5 minutes, allowing the gnocchi to absorb some of the flavors.

3️⃣ Add the butternut squash:
Stir in the butternut squash puree and minced garlic into the skillet. Bring the mixture back to a boil, then reduce heat to low-medium. Stir well and cook for about 3 minutes, ensuring the gnocchi are fully cooked, the garlic is fragrant, and the sauce has thickened to your desired consistency. If you prefer a thicker sauce, cook for a few more minutes.

4️⃣ Add herbs and season:
Stir in half of the fresh sage and thyme. Taste and adjust seasoning with salt and black pepper if necessary (depending on the saltiness of the sausage, you may not need much salt).

5️⃣ Serve:
When serving, top with the remaining fresh sage and thyme for extra flavor and garnish. Serve hot and enjoy the creamy goodness!