Bring a large pan to medium heat. Add two tablespoons of olive oil and the gnocchi. Leave undisturbed until the bottom becomes crispy and golden. Then flip and continue to cook until most sides are crispy. This takes about 10-15 minutes. Remove the gnocchi from the pan and set aside.
Meanwhile in a separate pan add 1 tablespoon olive oil and cook the chicken sausages at medium heat until brown on both sides.
In the large pan, add another tablespoon olive oil if needed. Add the baby broccoli and sauté for 3-5 minutes until it just starts to soften but is still tender and crisp. Remove the baby broccoli and set aside.
Add the Brussel sprouts and sauté for 6-8 minutes until they begin to brown. Remove and set aside.
If needed, add another tablespoon olive oil, the shallots, sage and cherry tomatoes, cut side down if possible. Allow to sear undisturbed for a few minutes. Then add the garlic and cook for 1 minute.
Add the white wine and butter. Allow the butter to melt and the wine to simmer slightly and the alcohol to cook off.
Add the chicken sausages, gnocchi, baby broccoli, and Brussel sprouts to the pan. Stir and allow to heat through. Season with salt and pepper and serve.