Boil the gnocchi for 2 minutes, then drain. Reserve some of the cooking liquid for the sauce.
Heat a large skillet over medium heat, then add 2 tablespoons of olive oil. Add the gnocchi in a single layer, working in batches if necessary, and brown, 2-3 minutes per side. Remove from the skillet and set aside.
To the same skillet, add one more tablespoon of olive oil. Brown the chicken sausage on both sides, 2-3 minutes per side. Remove from the pan and set aside.
To the same skillet, add the remaining one tablespoon of olive oil. Add the chard and cook until wilted, adding a small splash of the chicken stock to help the process get started. Once wilted, add the garlic and continue to cook until fragrant, 1-2 minutes.
Add the chicken stock, and cook for 5 minutes, until reduced by about half. Add the gnocchi, sausage, and balsamic vinegar to the pan and toss to combine.
Remove from the heat and let stand for one full minute. Add the pecorino cheese and butter, and toss to combine and create a creamy sauce, adding pasta cooking liquid if necessary.
Serve immediately with fresh black pepper.
Servings 4