Bring a pot of water to a boil for the gnocchi. Meanwhile, remove the casing from the sausage and crumble it into a skillet. Brown the sausage, then add the mushrooms. After a few minutes, pour in the beer to deglaze.

Once the alcohol has evaporated, cook until the fat starts to form a glaze. Turn off the heat. Add the Gorgonzola and let it melt from the residual heat before stirring.

Lightly salt the boiling water, add the gnocchi, and when they float to the surface, use a slotted spoon to transfer them to the skillet with the sauce. Toss everything together, adding a few tablespoons of cooking water if needed.