Remove sausage from casings and slice it.

Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning. Flip over and cook for 2 more minutes.

To the same skillet, add potato gnocchi, heavy cream, and chicken broth. Bring to a boil on medium heat and stir well. Cover and cook for about 5 minutes on medium heat.

Add butternut squash puree and minced garlic to the skillet. Bring to a boil on medium heat, reduce to low-medium heat, and stir well. Cook for about 3 or more minutes until the gnocchi are cooked through and the sauce thickens. Cook longer for a thicker sauce if desired. Remove from heat.

Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.

When serving, top with the remaining half of the fresh sage and thyme.