Gnocchi should be prepared as directed on the packaging. To prevent them from sticking together, drain, then drizzle with olive oil and put aside.

Over medium heat, warm the olive oil in a sizable frying pan. When the oil is heated, add the shallots and simmer for about 2 minutes, stirring regularly. Add a little salt to taste. Stir in the garlic for about 30 seconds until fragrant.

Italian sausage should be added and cooked until browned while crumbling it up. 5 to 7 minutes.

Melt the butter in the pan after adding it. Add the flour while whisking, then combine it with the sausage.

Add the milk and cream while whisking constantly. As soon as the sauce starts to boil and thicken, stir continuously. Even though the sauce initially seems thin, it will thicken as it cooks and even more when the gnocchi is added.

Add pepper and salt to taste. Sage and Parmesan cheese are stirred in.

Add the gnocchi and serve right away.