In a large pot, bring water to a boil and add the cubed butternut squash. Cook for about 10 minutes until tender.

Drain the squash and transfer it to a blender. Add vegetable broth and blend until smooth. Set aside.

In a skillet over medium heat, add the olive oil and Italian sausage. Cook until browned and cooked through, about 8-10 minutes.

Add the chopped thyme and sage to the skillet, stirring to combine. Cook for an additional 2 minutes.

Add the blended butternut squash to the skillet with the sausage. Stir in the heavy cream, parmesan cheese, salt, and pepper. Cook for 5 minutes until heated through.

In a separate pot, cook the gnocchi according to package instructions. Drain and add to the sauce, tossing to coat.

Serve hot, garnished with additional parmesan and fresh herbs if desired.