Take the sausages out of their casings and crumble them into a deep skillet, along with the onion. Sauté for 7-10 minutes, stirring occasionally, or until the sausage has nicely browned.
Stir in the garlic, Dijon mustard, and Calabrian chili peppers, and cook for 30 seconds.
Add in the chicken broth and cream. Scrape up any brown bits from the bottom of the pan.
Stir in the gnocchi (no need to cook it first!). Continue cooking for 8-10 minutes, stirring occasionally, or until the sauce has thickened and the gnocchi are cooked through.
Take the pan off the heat and stir in the parmesan and basil. Season with salt & pepper as needed and enjoy immediately with extra parmesan grated over top if you wish.
