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Parboil the peas in salted water until just cooked (~3-4 mins). Shock with cold water twice and reserve.
Add 1 tablespoon of oil to a large (12-inch) non-stick skillet or 2 tablespoons in well-seasoned cast iron skillet or carbon steel skillet.
Heat over medium-high. When the oil shimmers, add the gnocchi to the skillet, give them a toss so they are coated with oil, and shake into an even layer.
Cover and cook, undisturbed, for two minutes.
Remove the lid and cook, tossing often, until crisp all over and golden in spots (~2-5 mins). Transfer to a bowl and reserve.
Add the remaining 2 tablespoons oil to the skillet.
When the oil is hot, add the sausage. It should sizzle when it hits the oil.
Distribute in an even layer and cook, undisturbed, until the sausage is browned on the bottom (~2-4 mins).
Stir and cook, while breaking large pieces into chunks, until the sausage is cooked through (~2-4 mins).
Stir in the peas, mustard, wine, and bouillon powder.
Scrape any off the bottom of the skillet.
Return the gnocchi to the skillet and add the Parmesan.
Stir until the cheese has melted.
Stir in the basil, taste, and adjust seasonings as needed. It may be fine as is.
Serve immediately