Heat large skillet over medium heat and add ground sausage to the pan. Brown and break into crumbles. Once fully cooked - remove from the pan and add the butter to brown.

Prepare the brown butter - place a stick of salted butter in the skillet over medium low heat. Allow the butter to melt completely. Whisk occasionally until the top of the melted butter looks foamy. Once it looks foamy, whisk constantly until you start to see small brown flecks at the bottom of the pan and immediately reduce the heat to low.

While you cook the brown butter, steam the butternut squash - I usually do this in the microwave. Prepare a large pot of boiling water for cooking the gnocchi.

Add the steamed butternut squash to the skillet with the brown butter. Increase heat to medium low, toss to coat and season with salt, red pepper and cinnamon. Add the cooked sausage crumbles to the pan.

Continue tossing and simmering the squash and sausage as the gnocchi boils.

Add cooked gnocchi directly into the skillet along with the sage ribbons. Toss to combine everything evenly. Serve immediately with fresh parmesan cheese.