12 oz Italian sausage, casings removed (about 3 links)

1 Tbsp olive oil

10 oz potato gnocchi

1 cup heavy cream

1/2 cup chicken broth

1 cup butternut squash puree

3 garlic cloves, minced

2 Tbsp fresh sage, chopped

2 Tbsp fresh thyme

Salt and coarsely ground black pepper, to taste

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Heat olive oil in a large skillet over medium heat.
Crumble sausage into skillet and cook until browned. Transfer to a plate.
In the same skillet, sauté garlic until fragrant.
Stir in heavy cream, chicken broth, and butternut squash puree. Whisk until smooth.
Season with salt, pepper, sage, and thyme. Simmer 5 minutes to thicken slightly.
Meanwhile, cook gnocchi according to package directions. Drain well.
Add cooked gnocchi and sausage back to the skillet. Toss to coat in sauce.
Serve hot, topped with extra sage or Parmesan if desired.

Use spicy Italian sausage for more heat.

Swap sausage with mushrooms or spinach for a vegetarian version.

Homemade roasted butternut squash puree adds deeper flavor.

Replace some cream with half-and-half for a lighter option.

Best reheated with a splash of broth or cream to loosen sauce.