Cut the butternut squash in half and scoop out the seeds. Peel it, and cut it into 1/2” cubes. You should have about 3 and 1/2 cups, but it’s okay if you have a little more.
My squash was big, so I only had to use half of it. I roasted the other half in the oven.

Dice the onion and mince the garlic.

Heat a tablespoon of olive oil in a large pot or Dutch oven, and sauté the sausage over medium heat until browned. Transfer it to a paper towel-lined dish to drain the excess grease.

Wipe out the pot, and add the butter. Melt it over medium-low heat, then add the onion and squash. Sauté, with occasional stirring, until the veggies are softened (about 8 to 10 minutes).

Add the garlic, nutmeg, cinnamon, salt, and pepper. If using dried sage, add it now. If using fresh sage, add it later (see Step 10 below).
Sauté for about 1 minute, then add 1 and 1/2 cups chicken stock.

Add the gnocchi and bring the mixture to a boil. Simmer according to the gnocchi’s package directions.
I used small gnocchi, so they were cooked after just two minutes of boiling, but larger gnocchi may take up to 5 minutes.

Add about half the spinach and cook it until it wilts.
Add the remaining spinach and, if using, the fresh sage. Stir and cook until the spinach is completely wilted.

If you prefer, add a small amount of half-and-half or cream. I added about 1/4 cup and stirred until it was heated through.
Serve immediately as is, or sprinkled with Parmesan cheese!