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Preheat oven to broil. Place the corn on a rimmed baking sheet, and drizzle with a Tbs. of extra-virgin olive oil. Season with salt and pepper, and broil for 8 minutes, or until the corn is charred and almost popping around on the sheet. Set aside.
In a large skillet, heat a Tbs. of olive oil. Add the sliced sausage to the pan, and sear on both sides, until charred. About 6 minutes total. Add the corn to the pan.
In the meantime, bring a large pot of salted water to a boil. Cook the gnocchi until al dente, about 2 minutes. It’s fast! Using a large sieve, transfer the gnocchi to the skillet with the sausage and corn. Stir in about a cup of the gnocchi water, and give it all a light toss. With the heat off, stir in the butter, ¼ cup parmesan, and the juice from one lemon.
At this point if you want to add the jalapeño for non sissy mouths, go ahead! Otherwise save for garnish.
In a small bowl, combine the panko, parmesan cheese, Italian seasoning, and a pinch of salt. Lightly toast in a small skillet until golden brown.
Sprinkle the panko mix over the finished gnocchi dish. YOU WILL FREAK OUT. Serve with extra lemon wedges.
Serves 4-6!