Begin by carefully removing the casing from the Italian sausage and proceeding to slice it uniformly.

In a large, high-sided skillet, heat a tablespoon of olive oil over medium heat.

Once the oil is warmed, add the uniformly sliced sausage. Allow it to cook for approximately 4 minutes on one side to achieve a browned appearance. Subsequently, turn the slices over and allow them to cook for an additional 2 minutes.

To the skillet containing the sausage, incorporate the uncooked potato gnocchi, heavy cream, and chicken stock. Raise the heat to achieve a boil, ensuring that the ingredients are well combined. Once boiling, reduce the heat to medium, cover the skillet with a lid, and allow the gnocchi to cook for roughly 5 minutes.

Following this, add the butternut squash puree and the finely minced garlic to the skillet. Once again, bring the mixture to a boil over medium heat, then reduce the heat to low-medium and thoroughly combine the ingredients. Monitor the consistency of the sauce and ensure that the gnocchi is fully cooked. If a thicker consistency is desired for the sauce, allow it to simmer for a longer duration.

Once off the heat, delicately stir in half of the freshly chopped sage and thyme. Season the dish with salt and freshly ground black pepper, bearing in mind the inherent saltiness of the sausage.

For the final presentation, garnish the dish with the remaining sage and thyme.