Prepare Maple-Cider Sauce. In a large glass measuring cup or bowl, combine broth, apple cider vinegar, maple syrup, Dijon mustard, garlic, rosemary, salt, and pepper; whisk to combine. Set aside.

Sauté Gnocchi. Add 2 Tbsp. olive oil to a large skillet over medium-high. Break up any stuck-together gnocchi and add to the pan in an even layer. Cook 2 to 3 minutes, undisturbed, until the gnocchi are golden brown and easily release from the skillet.Stir, cover, and cook 2 to 4 more minutes, lifting the lid occasionally to stir, until the gnocchi are tender and crispy. Transfer to a bowl.

Cook Sausage and Veggies. Add sausage to the pan, still over medium-high heat, and break into small pieces. Cook, undisturbed, until browned, about 2 to 4 minutes. Stir and continue cooking until sausage is cooked through, about 2 to 4 more minutes.Add Brussels sprouts and shallots to pan, along with remaining 1 Tbsp. olive oil; stir to incorporate. Cover and cook, lifting the lid occasionally to stir, until the Brussels soften, about 5 minutes.Add Maple-Cider Sauce to pan, and scrape up any browned bits on the skillet. Simmer until the sauce reduces, about 3 minutes.

Gradually stir in the Parmesan cheese, stirring until cheese has melted. Add crispy gnocchi and toss to coat. (The sauce will be light – just enough to coat all the components. Add an extra splash of broth, if desired, for a saucier consistency.)Taste and season with additional salt and/or black pepper as needed. Spoon into bowls and garnish with extra chopped fresh rosemary, Parmesan, and black pepper, as desired.