Heat a large skillet or dutch oven over medium-high heat and add 3 tablespoons of olive oil. Cook the sausage, breaking it into pieces as it browns. Once fully cooked, remove the sausage using a slotted spoon and set aside, leaving the oil in the pan.

Reduce the heat to medium, then melt 2 tablespoons of butter in the same pan. Add the cubed butternut squash, thyme, sage, red pepper flakes, salt, and pepper. Sauté for about 4 minutes until the squash starts to soften.

Stir in the minced shallots and garlic, cooking for an additional minute until fragrant.

Toss in the chopped kale and return the sausage to the pan. Stir everything to combine, then add the gnocchi. Pour the chicken broth over the mixture and bring it to a light boil.

Lower the heat to a gentle simmer and cover the pan. Cook the gnocchi for about 8 minutes, stirring occasionally to ensure even cooking. Once the gnocchi are soft and cooked through, taste and adjust the seasoning as needed.

Serve immediately with a generous sprinkle of freshly grated Parmesan and extra red pepper flakes if desired.