Heat a large nonstick skillet over medium to medium-high heat. Coat pan very liberally with cooking spray. Add gnocchi and fry, stirring often and adding cooking spray as needed, until golden brown and crispy. During cooking process, lightly season with salt and pepper. To test doneness, take a bite of one. If it tastes floury, keep cooking. Set aside and keep warm.

Coat pan again with cooking spray. Add sausage and cook, stirring often, until browned and cooked through. Set aside. Spray pan again and saute mushrooms to desired doneness. Set aside.

Add wine to pan and scrape up browned bits quickly (wine will reduce rapidly). When reduced by about half, add chicken broth and thyme leaves. Boil gently until reduced to about 1/2 cup, about 5 minutes. Remove from heat, add cheese to pan and whisk until smooth. Add sausage and mushrooms into sauce and toss to coat.

Divide gnocchi between two bowls, top with sausage mixture and sprinkle with fresh thyme leaves.