1️⃣ Cook the sausage:
Remove the sausage from the casings and slice it into pieces. Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat. Add the sliced sausage to the skillet and cook for about 4 minutes on one side, without turning, to allow it to brown. Flip the sausage slices over and cook for an additional 2 minutes. Once browned, remove excess grease if necessary, but keep the sausage in the skillet.

2️⃣ Add gnocchi and liquids:
To the skillet with the sausage, add the uncooked potato gnocchi, heavy cream, and chicken broth. Stir everything together and bring the mixture to a boil over medium heat. Once boiling, cover the skillet with a lid and let the gnocchi cook for about 5 minutes, stirring occasionally, until the gnocchi is tender.

3️⃣ Incorporate the butternut squash:
After the gnocchi is cooked, add the butternut squash puree and minced garlic to the skillet. Stir well and bring the sauce back to a boil over medium heat. Reduce the heat to low-medium, allowing the sauce to simmer and thicken, and cook for about 3-5 more minutes. Adjust the consistency by cooking longer if you prefer a thicker sauce.

4️⃣ Add herbs and seasonings:
Once the sauce has thickened to your liking and the gnocchi is cooked through, remove the skillet from heat. Stir in half of the fresh sage and thyme. Taste the sauce, and if needed, season with salt and coarsely ground black pepper. Depending on the saltiness of the sausage, you may not need to add additional salt.

5️⃣ Serve and garnish:
When serving, sprinkle the remaining fresh sage and thyme over each portion for a fragrant and flavorful garnish.