- In a large non-stick skillet over medium heat, fry the capers in the oil. Drain, leaving the oil in the skillet, and set aside on a paper towel-lined plate.
- Add the fennel seeds, red pepper flakes, if desired, and sausage meat to the skillet. Cook until golden, breaking the meat up with a wooden spoon. Add the onion and cook for 5 minutes. Add the sliced fennel, garlic and strained tomatoes. Bring to a boil.
- Add the gnocchi to the sauce. Cover and cook for 8 minutes or until al dente. Add the bocconcini to the skillet. Cover and cook for 2 minutes or until the cheese has melted.
- Sprinkle with the fried capers and reserved fennel fronds. Garnish with basil leaves and Parmesan shavings, if desired.