INGREDIENTS:

– 3 hot italian sausage links (casings removed)
– 1 tbsp olive oil
– 15 oz potato gnocchi
– 1 cup heavy cream
– ½ cup chicken broth
– 1 cup butternut squash puree
– 3 cloves garlic minced
– 2 tbsp fresh sage chopped
– 2 tbsp fresh thyme
– salt (NOT a lot of salt) and coarsely ground black pepper to taste

DIRECTIONS:

1.) Remove sausage from casings and slice it.
2.) Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
3.) Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.
4.) To the same skillet with sausage, add uncooked potato gnocchi, heavy cream, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
5.) To the same pan with gnocchi and sausage, add butternut squash puree, and minced garlic. Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 3 or more minutes. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
6.) Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.