Preheat your oven to 400°F (200°C). Halve a butternut squash and scoop out the seeds before placing it cut-side down on a parchment-lined baking sheet. Roast for about 25–30 minutes until the squash is tender and easily pierced with a fork. After it cools, peel off the skin and blend the flesh until smooth, setting aside 1 cup of this creamy butternut squash puree for your gnocchi.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced Italian sausage and cook for about 6 minutes, stirring occasionally, until the sausage is browned and fully cooked.

Now, directly add 1 pound of uncooked potato gnocchi to the skillet along with 1 cup of heavy cream and 1 cup of chicken broth. Increase the heat to medium-high and bring the mixture to a gentle boil. Cover the skillet and allow it to simmer for about 5 minutes.

After 5 minutes, stir in the reserved butternut squash puree and 2 minced garlic cloves. Continue cooking for an additional 3–5 minutes, stirring occasionally.

Remove the skillet from heat and stir in half of your chopped fresh sage and thyme. Season generously with salt and pepper to your liking. Serve the gnocchi hot, garnished with the remaining herbs.