Creamy Gnocchi Sausage (Print Version)

# Ingredients:

01 - 10 oz potato gnocchi, uncooked.
02 - 1 tablespoon olive oil for cooking.
03 - 12 oz Italian sausage with casings removed.
04 - 1/2 cup chicken broth for flavor.
05 - 1 cup butternut squash puree (smooth texture).
06 - 3 cloves of garlic, finely chopped.
07 - 2 tablespoons minced thyme.
08 - 2 tablespoons sage, chopped fresh.
09 - 1 cup heavy cream (rich and thick).
10 - Salt and black pepper, as you like.

# Instructions:

01 - Peel off sausage casings and cut sausage into pieces.
02 - In a large pan, heat up the olive oil over medium heat.
03 - Sear sausage: Cook 4 minutes on one side, turn, then 2 minutes on the other.
04 - In the skillet, toss in gnocchi (uncooked), heavy cream, and broth. Bring to a boil, cover it, and cook for 5 minutes.
05 - Add squash puree and garlic to the pan and cook 3+ minutes until it thickens up.
06 - Mix in half the herbs, season with salt and pepper, then finish with the rest of the herbs on top.

# Notes:

01 - Make squash puree ahead of time.
02 - Frozen squash puree works just fine.
03 - The sauce naturally gets thicker while it cooks.
04 - Leftover puree is great for freezing.
05 - Great cozy dish for autumn.
06 - Cooks in one pan for easy cleanup.

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