Creamy Butternut Gnocchi (Print Version)

# Ingredients:

01 - 10 oz potato gnocchi, uncooked.
02 - 12 ounces sausage (remove casings).
03 - 1 tablespoon of olive oil.
04 - 1/2 cup chicken broth or stock.
05 - 1 cup of thick butternut squash puree.
06 - 3 garlic cloves, finely chopped.
07 - 2 tablespoons fresh sage leaves, minced.
08 - 1 cup of heavy cream.
09 - A couple of pinches of salt and freshly ground black pepper.
10 - 2 tablespoons of thyme leaves, freshly chopped.

# Instructions:

01 - Take off the sausage casings, then cut the sausage into pieces.
02 - In a big skillet, pour olive oil and warm it over medium heat.
03 - Fry the sausage pieces on one side for about four minutes, flip them, and let them cook two more.
04 - Add the cream, stock, and uncooked gnocchi to the same skillet. Once boiling, pop the lid on and let it cook for 5 minutes.
05 - Stir in the squash puree and garlic. Let it bubble gently for at least three minutes until it thickens.
06 - Mix in some of the herbs, throw in a pinch of salt and some black pepper, then top it all off with the rest of the herbs.

# Notes:

01 - Make squash puree earlier for easier prep.
02 - Frozen squash puree works too.
03 - The sauce naturally gets thicker while cooking.
04 - Leftover puree can go in the freezer.
05 - Best enjoyed in the cooler autumn months.
06 - Cooks everything together in just one pan.

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