Brown the Sausage: Heat the olive oil in a large, deep frying pan or skillet over a medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Cook for 5-7 minutes, until it's browned and cooked through. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pan.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the pan and cook for about 5 minutes, stirring occasionally, until it has softened and become translucent. Add the minced garlic and chopped sage, and cook for another minute until fragrant.

Cook the Squash: Add the cubed butternut squash and the stock to the pan. Bring to a simmer, then reduce the heat, cover, and let it cook for 12-15 minutes, or until the squash is very tender and easily pierced with a fork.

Create the Creamy Sauce: Once the squash is tender, use an immersion (stick) blender to carefully blend the contents of the pan until you have a smooth, vibrant sauce. What works best for me is to blend directly in the pan to save time. If you don't have a stick blender, you can carefully transfer the mixture to a regular blender and blitz until smooth before returning it to the pan.

Cook the Gnocchi: While the squash is cooking, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions – usually for just 2-3 minutes, or until they float to the surface. Before draining, reserve about 100ml of the starchy cooking water. Drain the gnocchi well.

Combine Everything: Return the sausage to the pan with the butternut squash sauce. Stir in the cream cheese and grated Parmesan until they have melted and the sauce is creamy. Add the ground nutmeg.

Finish the Dish: Add the cooked gnocchi to the sauce and gently stir to coat everything. If the sauce seems too thick, add a splash of the reserved gnocchi water to loosen it to your desired consistency. Season generously with salt and black pepper to taste.

Serve: Divide the Creamy Butternut Squash Gnocchi among four bowls. Garnish with a little extra grated Parmesan and some fresh black pepper before serving immediately.