Brown Butter Gnocchi with Sausage and Sage

Ingredients:
4 Italian Sausage patties
1 stick of butter, divided
garlic powder
salt
pepper
cumin
italian seasoning
thyme
4 sage leaves
1 jalepeno, whole but a few slits in the side
2 bags of TJ's cauliflower gnocchi

1. Brown sausage patties in 2tbsp butter. Sprinkle garlic powder and pepper on sausage. About 4 minutes each side. Remove and drain on paper towel and keep warm.

2. to the same pan, add another 2 tbsp butter and melt. Add 4 sage leaves and “fry” for 1-2 minutes each side. Drain to paper towel.

3. To the same pan, add 1 jalapeño and cauliflower gnocchi - medium heat here. Toss and move every 2 minutes for about 8 minutes. Towards the end sprinkle with cumin, Italian seasoning, garlic powder, pinch of thyme and black pepper.

4. Place sausage in center of plate, with a slotted spoon take the gnocchi out and place around sausage. Add last 3 tbsp of butter to pan and bring to a bubble and slightly brown - this should only take a minute or two. Lower heat, Scrape up bits and move around to brown. Pour through a strainer or pour in a bowl -  then Use a spoon and drizzle brown butter over gnocchi and sausage. Top with fried sage and garnish with pepper.

Recipe update:
Today I baked the gnocchi at 375 for a total of 1 hour, flipping half way through.  AMAZING!.  Just place on parchment paper, drizzle with olive oil and sprinkle with pepper and bake.  They come out like they are toasted gnocchi.
Another note, I had some compound butter left which had chives, parsley, and garlic. I used 3 TBSP of that and the rest was regular butter.  Since I did the gnocchi in the oven, i used a cast iron pan to brown the CHICKEN sausage. Leave them alone for 4 minutes to get some real golden color. When done, remove from the pan with a slotted spoon, set on paper towels and keep warm by the oven.  I then deglazed with 1/2 cup chicken stock.  Add 4 TBSP butter and bring to a bubble.  Add sage leaves and "fry them" 1-2 minutes per side. Remove sage. Add in rest of butter, 1/2 cup chicken stock and 2 TBSP olive oil.  Stir and simmer.  Add in a pinch of paprika, cumin, salt, pepper and thyme. Stir.  Reheat sausage in the sauce pan, toss.  Add in gnocchi and toss gently.  Divide among 2 plates and garnish with sage leaves and a little extra pan drippings.

Wine pairing:
Of course a clean, crisp and slightly oakey Chardonnay would work.  Maybe Rooftop Reds Chardonnay would be a good choice from Brooklyn, NY. 
But, you can also do The Agitator Cabernet Sauvignon 2017 from California.  Because of the sausage in this recipe and the warm spices, the Cabernet enhances that flavor.