Cook Flora Fine Foods Potato Gnocchi in boiling salted water for 3-5 minutes; reserve 1 cup pasta water.
In a large skillet, cook Italian sausage links in olive oil until browned.
Remove sausage, set aside and add chopped onion; cook until translucent.
Add garlic and cook 1 minute.
Add fresh mushrooms; cook until tender.
Add white wine; simmer until reduced.
Add heavy cream, truffle paste (if using) and reserved pasta water; stir.
Combine cooked gnocchi, sausage and mushroom mixture; toss.
Season with salt, pepper and red pepper flakes.
Serve hot, topped with grated Pecorino Romano cheese (if using).
Buon appetito!
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