Brown the chicken sausage. Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add your sliced chicken sausage in a single layer and let it cook until the edges turn golden brown and slightly crispy, flipping the pieces as needed. This adds so much flavor to the finished dish! Once the sausage is cooked through and nicely browned, transfer it to a plate and set it aside while you work on the sauce.
Build the flavor. In the same skillet, add the remaining tablespoon of olive oil. Toss in your diced shallot (or diced onion if that's what you have on hand) and cook for a few minutes until it starts to soften. Add the minced garlic and ½ teaspoon of salt, stirring everything together until fragrant. Be sure to keep the garlic moving so it doesn't burn. Sprinkle in the Italian seasoning, then add the tomato paste and stir well. Let the tomato paste cook for about a minute to deepen its flavor and create a rich base for the sauce.
Make the creamy tomato sauce. Slowly pour in the chicken broth, using your spoon to scrape up all those flavorful browned bits from the bottom of the skillet. Stir in the heavy cream and remaining salt until everything comes together into a smooth, creamy tomato sauce. Let it warm gently over medium heat, stirring occasionally. The sauce should look rich and velvety, with a beautiful tomato color.
Add the gnocchi. Pour the potato gnocchi directly into the skillet and stir until each piece is coated in the creamy sauce. Bring everything to a gentle simmer and cook for about 3–5 minutes, stirring occasionally, or until the gnocchi is tender. If you're using cauliflower gnocchi, check the package directions and adjust the cooking time as needed. If the sauce starts getting too thick before the gnocchi is ready, add a small splash of chicken broth to loosen it up.
Bring everything together. Return the browned chicken sausage to the skillet and stir it into the gnocchi and sauce. Sprinkle in the grated Parmesan cheese, stirring until it melts into the sauce and makes everything extra creamy. Give it a taste and add a little more salt or Parmesan if needed. If you prefer a saucier consistency, stir in another splash of chicken broth until it looks just right.
Finish and serve. Take the skillet off the heat and sprinkle a little extra Parmesan over the top. Fresh basil is completely optional, but a few sliced leaves add a lovely fresh finish if you have some on hand. Serve everything warm straight from the skillet while the sauce is creamy, the gnocchi is tender, and the chicken sausage is tucked into every bite.
