Cook gnocchi according to package directions. Drain, drizzle with olive oil so they don't stick together and set aside.
1, 16 oz. pkg. gnocchi, 1 Tbsp. olive oil
Heat olive oil in a large frying pan over medium heat. Once hot, add shallots and cook, stirring occasionally for about 2 minutes. Season with a pinch of salt. Add garlic and stir until fragrant, about 30 seconds.
1/2 shallot, minced, 3 cloves garlic, crushed
Add in Italian sausage and cook, crumbling it up, until browned. About 5-7 minutes.
1 lb. hot Italian sausage
Add butter to pan and allow it to melt. Whisk in flour and stir all together with the sausage.
2 Tbsp. butter, 2 Tbsp. flour
Slowly and gradually whisk in milk and cream. Stirring constantly, until the sauce begins to boil and thicken. Sauce may appear thin, but it will thicken as it cooks, and thicken further when gnocchi is added in.
1 1/2 cups whole milk, room temperature, 1/2 cup heavy cream, room temperature
Season with salt & pepper. Stir in sage and Parmesan cheese.
1/2 tsp. salt, plus more to taste, 2 Tbsp. fresh sage, chopped, pepper to taste, 1/2 cup Parmesan, freshly grated
Stir in gnocchi and enjoy immediately.