Begin by peeling and cubing the butternut squash into bite-sized pieces.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 4-5 minutes. Remove from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil and the cubed butternut squash. Season with a pinch of salt and pepper. Sauté until the squash is fork-tender (about 8-10 minutes). Add the minced garlic toward the last couple of minutes, letting it become fragrant.

Once the squash is cooked, transfer it to a blender along with the heavy cream and Parmesan cheese. Blend until you reach a smooth consistency. You might need to add a splash of water if it’s too thick.

Bring a pot of salted water to a boil and add the gnocchi. Cook according to the package instructions. Once the gnocchi floats to the top (about 2-3 minutes), drain it.

In the skillet, combine the blended butternut squash sauce with the gnocchi and cooked chicken sausage. Add the chopped fresh sage and stir until everything is well-coated. Adjust seasoning with salt and pepper as needed.

Plate the dish warm, garnished with additional Parmesan cheese and sage if desired.