Creamy Squash Gnocchi (Print Version)

# Ingredients:

01 - 1 cup butternut squash puree.
02 - 10 oz potato gnocchi.
03 - 1 tablespoon olive oil.
04 - 12 oz Italian sausage, without casings.
05 - 2 tablespoons fresh thyme.
06 - Salt and pepper, use as needed.
07 - 3 cloves garlic, chopped small.
08 - 1/2 cup chicken broth.
09 - 2 tablespoons fresh sage, chopped up.
10 - 1 cup heavy cream.

# Instructions:

01 - Peel off the sausage casing and slice it up.
02 - On medium heat, warm olive oil in a big frying pan.
03 - Brown the sausage by cooking it 4 minutes on one side, then flip and cook for 2 minutes on the other.
04 - Toss gnocchi (uncooked), chicken stock, and cream into the pan. Cover the pan, let it come to a boil, then cook for 5 minutes.
05 - Add butternut squash puree and minced garlic to the pan and simmer for 3 minutes or more, until the mix thickens.
06 - Sprinkle in half the herbs to mix. Add your salt and pepper as you like, then top with the remaining herbs.

# Notes:

01 - Have squash puree prepped before starting.
02 - Frozen squash puree works well here too.
03 - Letting it cook will naturally thicken the sauce.
04 - You can freeze any extra puree for later.
05 - Great for cozy autumn days.
06 - It's cooked all in one pan!

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