Preheat oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with olive oil, salt, and pepper. Arrange in a single layer and roast for 20-25 minutes, or until tender and lightly caramelized.

While the squash roasts, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the skillet.

Add the chopped onion to the skillet and cook for 5 minutes until softened. Add the minced garlic and chopped sage and cook for 1 minute more until fragrant.

Reduce the heat to medium-low and pour in the heavy cream. Bring to a gentle simmer, then stir in the grated Parmesan cheese until melted and the sauce is smooth.

Add the gnocchi, cooked sausage, and roasted butternut squash to the skillet. Stir gently to coat everything in the sauce. Let it simmer for 3-5 minutes, allowing the gnocchi to cook and the flavors to meld. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan.