Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until thoroughly browned. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pan.
Step 2: Add minced garlic to the pan and sauté for 1 minute until fragrant. Stir in the butternut squash puree, chicken broth, heavy cream, chopped fresh sage, and fresh thyme. Bring the mixture to a gentle simmer, stirring occasionally.
Step 3: Carefully add the potato gnocchi to the simmering sauce. Cook for 3-5 minutes, or according to package directions, until the gnocchi floats to the top and is tender. Do not overcook.
Step 4: Return the cooked sausage to the skillet with the gnocchi and sauce. Stir everything together until the gnocchi and sausage are well coated in the creamy sauce.
Step 5: Season generously with salt and freshly ground black pepper to taste. Serve hot, optionally garnished with grated Parmesan cheese or extra fresh herbs.