Squeeze sausage meat from casings & form into bite size rustic meatballs.
Heat a non-stick fry pan over medium high heat & fry meatballs for 4 - 5 mins,or until just cooked, remove the meatballs to a plate & carefully wipe out any excess fat in the pan using kitchen towel/paper (see notes).
Turn the heat down to medium low & add pancetta to pan, frying for 2 mins or until browned and add to plate with meatballs.
Add mushrooms to pan along with butter and fry for 4 - 5 mins, or until mushrooms start to colour & soften.
Cook store-bought gnocchi (if using) according to packet directions (see notes).
Turn the heat up to medium high, add wine, mustard & garlic to pan & bring to a rapid simmer - simmer until wine has reduced by half.
Add back meatballs & pancetta, mixing to heat through.
If serving with gnocchi, add the cooked gnocchi to the pan along with 1 - 2 tbsp of gnocchi cooking water to thicken the sauce.
Serve immediately topped with fresh thyme & parmesan.