Remove casings from the Italian sausage and slice it into pieces. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sausage and cook for about 4 minutes until browned on one side. Flip and cook for an additional 2 minutes until fully cooked.

Add the uncooked potato gnocchi directly to the skillet with the sausage. Pour in 1 cup of heavy cream and 1 cup of chicken broth, stirring to combine. Increase the heat to bring to a boil, then reduce to a simmer, cover, and let it cook for about 5 minutes.

Stir in the butternut squash puree and 2 minced garlic cloves. Cook over medium-low heat for 3 more minutes until heated through and sauce thickens.

Add half of the freshly chopped sage and thyme, stirring to incorporate. Season generously with salt and pepper to taste.

Remove from heat, transfer to serving bowls, and garnish with remaining sage and thyme.