Pan-sear the gnocchi until crispy
Cook the Italian turkey sausage, breaking it apart as it cooks
Caramelize the sliced Brussels sprouts
Combine broth, apple cider vinegar, maple syrup, Dijon mustard, garlic, and rosemary to create the sauce
Toss all ingredients together in the pan
Top with freshly grated Parmigiano-Reggiano cheese
