I have some cauliflower gnocchi in the freezer, and spaghetti sauce in the cupboard. Should I add some sweet Italian sausage to the sauce?
What other sauces would be good?
I’ve often had a cheese sauce with gnocchi. Cauliflower goes well with cheese. Worth a try, I would have thought.
j
I thought about alfredo.
Take my suggestions with a big pinch of salt, because I neither care for cauliflower or most spaghetti / marinara sauces. 
That said, I kinda approve of it in this application, because when serving cauliflower, I like strong flavors to cover it up. My wife has become a vegetarian in the recent years, so it does come across our table a bit more frequently.
My wife strongly recommends a curry / butter sauce (salted butter, GOOD curry powder (Penzey’s), and a sprinkling of green onions / garlic seps / chives on top.
I go a different route - cooking some thick cut smoky bacon in a pan, and heating the florets or gnocchi in the pan, deglazing with a mild white wine, and then stirring in mustard, honey, and the crumbled bacon, before topping with shaved parm.
I’ve always gotten gorgonzola sauce with gnocchi.
If I were having that I would finely slice an onion, some sausage and some garlic (maybe a little chili if you fancy). Fry this up in olive oil until the onions are golden, the sausage a little crisp and then throw in a handful of gnocchi and fry it until colored. The gnocchi doesn’t need much cooking. Pour over some of your sauce to heat through and serve in a bowl with freshly shaved parmesan. Sometimes a little lemon zest is good.
Actually, I’ve kind of been wanting spaghetti aglio e olio, and these sound similar (as well as similar to each other). Maybe I can do aglio e olio, with some sausage slices. And maybe chunks of tomato. And yes, I shave my own parm. 
My favorite sauce with gnocchi is brown butter and sage. Add in some butternut squash - great for this time of year.
Amen.
Gnocchi is my excuse to eat pesto.
I think there’s some pesto sauce in the fridge; but I went with olive oil and garlic, with sweet Italian sausage.
Since there were a couple of slices of prosciutto in the fridge, I also made ‘pizza’ on toast.
I usually just pan fry them in butter with some garlic and chopped kale until they’re a little crispy.
Definitely a favorite, especially with pumpkin gnocchi.
We just came back from Italy and were served gnocchi on 3 separate occasions. Pesto was the sauce on two of them and the third had a light cream sauce with mushrooms and truffles.
My wife has a great gnocchi and Brussels sprouts recipe, I think with a butter sauce. And bacon.
As for butternut squash, we harvested about 20 volunteers, so I’ve made them with shrimp, chicken, and chorizo sausage. Not with gnocchi, but I bet it would be good.
Just as a reminder, the OP asked about cauliflower gnocchi.
Most (not all of course) of the suggestions work great (and are making me hungry) for traditional gnocchi, but if people have good ideas for making cauliflower more palatable I’m happy to hear them as well, because, well, anything to cover up the cauliflower.
I didn’t find it to taste much of cauliflower. But then, there was a lot of garlic and sausage.
I’m probably just more sensitive to the taste than others. And in more processed stuff (like gnocchi) it’s less prevalent than when I’m using florets with the wife. But unless I drown those (per my earlier suggestions), I’m always tasting it - although part of that may be the cognitive dissonance of looking for traditional gnocchi in all the wrong places. 