Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
While the squash is roasting, cook the gnocchi according to package instructions and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Add the sausage to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes.
Once the squash is done roasting, remove it from the oven and add it to the skillet with the sausage mixture.
Pour in the heavy cream, stirring to combine. Bring to a gentle simmer and add the fresh thyme and sage.
Add the cooked gnocchi to the skillet, tossing them gently to coat with the sauce.
Season with additional salt and pepper to taste. Serve hot, garnished with grated Parmesan.
