Bring a pot of water to a boil. Add the butternut squash and cook until soft, about 15 minutes. Drain and let it cool.

Once cooled, mash the squash into a smooth puree and place it in a mixing bowl.

Add the egg, flour, salt, and pepper to the squash puree. Mix until a soft dough forms.

On a floured surface, roll the dough into long ropes about 1/2 inch thick. Cut into bite-sized pieces, and use a fork to create ridges on each piece for better sauce adherence.

Bring a large pot of salted water to a boil again. Gnocchi is ready when it floats to the surface, which takes about 2-4 minutes.

Use a slotted spoon to remove them and set aside.

In a saucepan over medium heat, melt the butter.

Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream, allowing it to simmer for a couple of minutes.

Stir in the grated Parmesan cheese until the sauce thickens, then season with salt and pepper.

In a separate frying pan, heat the olive oil over medium heat.

Add the onion and cook until it’s translucent.

Add in the Italian sausage and crumble it as it cooks.

Once browned, stir in the minced garlic and red pepper flakes, cooking for an additional 3-4 minutes.

In a large bowl, toss the cooked gnocchi with the creamy sauce and then fold in the sausage mixture to coat everything evenly.

Spoon the creamy butternut squash gnocchi onto plates and garnish as desired.