1. Bring a large pot of salted water to boil for the gnocchi.

2. Slice chicken sausage into ½-inch thick coins on the diagonal.

3. Mince garlic and wash sage leaves, patting dry.

4. Cook gnocchi according to package directions (2-3 minutes) until they float to the surface.

5. Drain gnocchi and toss with a drizzle of olive oil to prevent sticking, set aside.

6. Heat large skillet over medium-high heat and add 1 tablespoon butter.

7. Add sliced chicken sausage in single layer and cook 2-3 minutes per side until browned and crisped.

8. Remove sausage to a plate and set aside.

9. Reduce heat to medium and add remaining tablespoon butter to the same skillet.

10. Add minced garlic and sage leaves, cook 30-45 seconds until fragrant and sage is slightly crispy.

11. Pour in chicken broth, scraping up browned bits from bottom of pan with wooden spoon.

12. Add butternut squash puree and stir until completely combined.

13. Pour in heavy cream and bring to gentle simmer, cook 3-4 minutes until sauce thickens slightly.

14. Reduce heat to low and stir in grated Parmesan cheese until melted and smooth.

15. Season generously with salt and black pepper to taste.

16. If using spinach, add now and stir until just wilted (about 1 minute).

17. Add cooked gnocchi and seared chicken sausage back to skillet.

18. Gently fold everything together, coating each piece with creamy sauce.

19. Cook 1-2 minutes until everything is heated through and gnocchi absorbs some sauce.

20. Taste and adjust seasoning with additional salt, pepper, or Parmesan as needed.

21. Serve immediately, garnishing with extra Parmesan, toasted nuts, fresh sage, and black pepper.