Heat a large skillet over medium heat. Add the ground sausage and cook until browned and cooked through, breaking it into small pieces as it cooks.

Transfer the sausage to a paper towel-lined plate and set aside.

Add 1 tablespoon of butter to the same skillet. Once melted, add the gnocchi in an even layer.

Cook for 8-15 minutes, stirring often, until the gnocchi is softened on the inside and lightly crispy on the outside. Cooking time will vary depending on the type of gnocchi. Remove from the skillet and set aside.

Add the remaining tablespoon of butter to the skillet.

Add the sliced cabbage and diced onion. Cook for 6-8 minutes, stirring occasionally, until the cabbage softens and the onion becomes translucent.

Add the minced garlic and fresh thyme. Cook for another minute.

Pour in the white wine and simmer for about 1 minute.

Add the chicken broth and simmer for a few minutes until the liquid has reduced slightly.

Return the cooked sausage and gnocchi to the skillet. Stir everything together and season with salt and black pepper to taste.

Cook for another few minutes until everything is warmed through and coated in the pan sauce.

Serve warm.