Butternut Squash Gnocchi

1. Preheat oven to 425F. Peel and dice your butternut squash. Save the other half for later. Roughly chop your onion and cut the top off your garlic bulb. Add squash, onion and garlic into a baking dish and drizzle over olive oil. Season with salt and pepper, mix well, then bake for 30 minutes in the oven until squash is soft. 
2. Add your roasted squash, onion, and squeezed garlic bulb into a food processor or blender. Blend until smooth and set aside. 
3. In a large skillet heat some olive oil on medium high heat. Add your chopped sausage and cook for 5 minutes until browned and cooked through. Add your gnocchi and garlic, frying for another minute. 
4. Pour in your chicken stock and heavy cream. Mix well then bring to a boil, cover and simmer on medium heat for 5 minutes. 
5. Uncover your gnocchi and mix. Add in about 1 1/2 cups of your puree and save the rest for later. Mix well then finish it off with pepper, sage and thyme. Serve and top with more sage, thyme and freshly grated Parmesan. Enjoy!!!