Coat the potatoes with some olive oil and salt. Roast at 350 until fork tender, about an hour and a half.
Peel the potatoes and use a potato ricer to break the potatoes into small flakes.
Mix the potatoes with an egg and the flour and bring together. If it feels wet, add more flour as needed to bring it together. Do not knead this mixture, you want to mix it as little as possible while still forming it into a nice homogeneous mixture.
Roll into a log and cut into gnocchi sized pieces. Use a fork to roll the gnocchi into the usual shape you expect with the ridges. (See photos)
Cook the sausages in some oil on medium heat to brown on both sides. Add in the onion and cook a few minutes to soften and lightly brown.
Add in the flour and stir well. Make sure the flour has dissolved and is incorporated with the oil. There shouldn't be any lumps and the flour should very lightly brown after a few minutes of cooking and stirring.
Add in the beer and stir well. Mix to prevent lumps. Bring to a simmer. Add in the chard. Cook about 10 minutes stirring often.
Remove the sausage from the pot and slice it into half moons.
Meanwhile, boil the gnocchi.
Add the cooked gnocchi to the pot along with the chopped sausage. Stir well. Remove from heat. Add in the mozzarella slowly, stirring upon each addition to incorporate the cheese into the sauce and prevent clumping. Taste for seasoning and adjust as needed.
Add in the pepper flake and serve.