Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil and cook the gnocchi in it according to the instructions on the packet.
Wash and drain the arugula. Peel the garlic and cut into slices with Kabanossi. Wash the tomatoes. Fry garlic in hot oil until crisp, remove. Fry sausage in garlic oil, finally fry tomatoes briefly. Season with salt and pepper. Stir in 200 ml water, stock and mascarpone and heat up.
Fold in the drained gnocchi and rocket, season to taste. Slice the cheese on top and sprinkle with garlic.