Preheat your oven to 400°F (200°C).

Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until tender and caramelized.

While the squash is roasting, cook the gnocchi according to package instructions. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the sausage and cook until browned and cooked through, breaking it apart with a spatula, about 5-7 minutes.

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Stir in the roasted butternut squash, heavy cream, thyme, and sage. Cook for 2-3 minutes until the sauce is heated through.

Add the cooked gnocchi to the skillet and toss gently to combine, letting the gnocchi soak up the sauce for 2-3 minutes.

Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.

Serve immediately, garnished with fresh sage leaves.