Thinly slice the shallot and place it in a skillet. Add a little water and cook until the water is almost gone. Add olive oil and sauté the shallot lightly.

Remove the sausage from its casing, add it to the shallot, and brown the meat. When the pan looks dry, pour in some red wine and cook the sausage until fully done.

Meanwhile, wash and chop the radicchio. Add a bit more wine to the pan, then add the radicchio. Season with a little salt. Stir and cook until the radicchio is tender.

Bring a pot of water to a boil. Add salt, then drop in the gnocchi. Cook for 1–2 minutes, until they float to the surface. Use a slotted spoon to transfer the gnocchi directly to the skillet with the sauce, without draining them too much. Stir well, letting the starchy cooking water help create a creamy sauce. Add pepper to taste and serve. A few shavings of Parmesan cheese on top are always a nice touch.

If you want to spend more time, you can make the gnocchi from scratch. For that, see my other post (homemade potato gnocchi)!