In a large skillet (12 to 14 inches, preferably not non-stick), heat oil over medium-high heat. Add the sausage to one side, breaking it up as you go. If using links, sprinkle with baking soda and stir together then add the water and cook, continuing to break the sausage down until it loses its pink color.

In the meantime on the other side of the skillet, add the onion and the stems from the chard and cook simultaneously with the sausage keeping it separate, until the onion is translucent. If necessary, move the pan after the sausage is cooked through to place the onion mixture over a higher heat portion of the burner.

When the onions are translucent, add the garlic to the onion mixture and cook for a minute or two until fragrant. Stir together the onion mixture and sausage.

Add in layers, the gnocchi, tomatoes, and greens. Sprinkle a little salt on top of the greens, then add the water or broth (starting with 1 cup) down the side of the pan. Add a lid and steam for about 4 minutes, until the gnocchi are tender and greens wilted. Use a little additional water if needed.

Toss the mixture together, add the Parmesan cheese, and stir it in. The Parmesan should mix with the liquid and form a light sauce. If too dry, add a little more liquid or if too wet, simmer for a minute longer.

Taste and adjust seasoning, adding salt and pepper if needed, and serve with additional Parmesan at the table.