While you work on the sauce, bring a large pot of cold water to a boil and begin cooking the sausage links in a medium skillet over low heat, covering and cooking on both sides for 5-10 minutes or until browned and cooked through.

Now begin making the sauce for the Creamy Italian Style Gnocchi. Melt the butter over medium-low heat in a large skillet. Add shallots, and cook until translucent, about 2-3 minutes. Raise the heat to medium-high and add mushrooms, thyme, and marjoram. Cook until mushrooms shrink a bit and begin to brown on the edges. Add the chicken stock, and reduce to 1 tablespoon. Then add the heavy cream, salt, and pepper and cook until cream thickens slightly.