Gnocchi with sausage and greens

Chop the broccolini and garlic and take the sausage out of its casing; about one minute.

Set a small pot of water on to boil and a larger skillet alongside.

Add a capful of olive oil to the skillet, then the sausage, the sliced garlic and the red pepper flakes; break the sausage up and cook it down.

Cook until the sausage renders its fat into the pan, making an aromatic fat with the pepper and garlic.

After two minutes add the chopped broccolini and saute everything together.

At about four minutes the water is boiling; drop the gnocchi in and cook about two more minutes until they float.

Let the pan brown deeply and develop fond on the bottom; the pasta water will release it.

At about six minutes spoon the floating gnocchi and some of the pasta water into the skillet, mix, and let the starchy water simmer and concentrate into a sauce.

At about eight and a half minutes turn off the heat, add a big handful of Parmigiano Reggiano and mix it into the sauce.

Plate with another sprinkle of Parmigiano.