Cooking Instructions

• Remove sausage from casings and slice it.
• Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
• 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.
• 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.
• 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.
• Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper.
• When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.