In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it up as it cooks. Brown the sausage for about 5-7 minutes until it’s fully cooked and no longer pink.

Once the sausage is browned, stir in 3 cloves of minced garlic, cooking for an additional minute or until fragrant.

Pour in ½ cup of heavy cream and 1 cup of chicken broth, stirring well to combine. Then, add 1 cup of butternut squash puree, mixing until evenly incorporated.

Carefully add 1 pound of potato gnocchi directly into the simmering sauce. Cook for an additional 3-4 minutes until the gnocchi is tender.

Once the gnocchi is cooked, stir in a handful of fresh sage and thyme, along with salt and pepper to taste.