1️⃣ Cook the Sausage:

• Remove the sausage from its casings and slice it. In a large, high-sided skillet, heat 1 tablespoon of olive oil over medium heat.
• Add the sausage slices and cook for about 4 minutes on one side without turning, allowing them to brown. Flip to the other side and cook for an additional 2 minutes.

2️⃣ Add Gnocchi and Liquids:

• To the skillet with the browned sausage, add the uncooked potato gnocchi, heavy cream, and chicken broth. Stir well and bring to a boil over medium heat.
• Cover the skillet with a lid and let the gnocchi cook for about 5 minutes, keeping the heat at medium, while the sauce simmers.

3️⃣ Incorporate the Butternut Squash and Garlic:

• Remove the lid and stir in the butternut squash puree and minced garlic. Bring the mixture to a boil, then reduce to low-medium heat and stir to combine.
• Allow the sauce to simmer for about 3 more minutes, or until the gnocchi is cooked through, the garlic is fragrant, and the sauce has thickened to your liking. Cook a bit longer if a thicker sauce is desired, then remove from heat.

4️⃣ Add Herbs and Seasoning:

• Stir in half of the fresh sage and half of the fresh thyme, seasoning with salt and black pepper as needed. (If the sausage is quite salty, you may not need additional salt.)

5️⃣ Serve and Garnish:

• When serving, top each portion with the remaining fresh sage and thyme for added flavor and garnish.