Heat a large heavy-bottomed pan over medium-high heat and brown the sausage, breaking up any large clumps.
Cook gnocchi according to package instructions. Drain and transfer to a lined baking sheet.
While the gnocchi is cooking, add butter to the sausage and allow the butter to brown slightly.
Add the shallot, garlic, and sage, cooking until the vegetables are just tender.
Deglaze the pan with white wine, add the stock, then the gnocchi, and bring to a boil.
Toss in the gnocchi, parmesan, and chives until the sauce is just thickened (use additional stock to thin if the sauce is too tight).
Transfer immediately to a serving bowl and serve hot.