In a large skillet, heat the olive oil over medium heat. Slice the sausage after removing the casings and add it to the skillet.

Cook the sausage for about 4 minutes without turning, allowing it to brown on one side. Then flip and cook for an additional 2 minutes on the other side.

Add the uncooked gnocchi, heavy cream, and chicken broth to the skillet with the sausage. Stir well and bring the mixture to a boil over medium heat. Cover and let it simmer for around 5 minutes, ensuring the gnocchi cooks as the sauce simmers.

Once the gnocchi is cooked, mix in the butternut squash purée and minced garlic. Bring the sauce to a boil again, then reduce the heat to low-medium. Stir everything thoroughly and let it cook for another 3 minutes, or until the sauce thickens to your desired consistency. You can cook it longer if you prefer a thicker sauce.

Remove the skillet from the heat and mix in half of the chopped sage and thyme. Season with salt and freshly ground black pepper to taste. Use caution with the salt, especially if your sausage is already salty.

When ready to serve, garnish with the remaining sage and thyme. Enjoy!