In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the crumbled beef sausage and cook for 5–7 minutes, stirring occasionally, until browned and fully cooked. Transfer the sausage to a plate, leaving the rendered fat in the skillet.

Reduce the heat to medium and add the minced garlic to the skillet, sautéing for about 1 minute until fragrant. Next, pour in 1 cup of low-sodium chicken broth, scraping the skillet to release any browned bits.

Stir in 1 cup of heavy cream and ½ cup of butternut squash puree into the broth mixture. Let the sauce simmer for 5–7 minutes, allowing it to thicken while stirring occasionally. Season with salt and coarsely ground black pepper to taste.

Return the cooked beef sausage to the creamy sauce, then gently fold in 1 tablespoon of chopped fresh sage and 1 tablespoon of thyme. Allow the mixture to simmer for an additional 2-3 minutes.

Meanwhile, bring a large pot of salted water to a rolling boil and cook the potato gnocchi according to package instructions, about 2–3 minutes until they float to the surface.

Add the drained gnocchi directly into the skillet with the creamy butternut squash sauce. Toss gently to coat every piece of gnocchi in the creamy mixture. If the sauce is too thick, gradually add some reserved pasta water.

Serve the Creamy Butternut Squash Gnocchi with Beef Sausage immediately. Garnish with freshly chopped parsley or a sprinkle of Parmesan cheese if desired.