1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Let it cook, swirling occasionally, until it turns a golden brown and releases a nutty aroma, about 4-5 minutes.
3. Add the sage leaves to the butter, allowing them to crisp up slightly, about 1 minute.
4. Carefully add the cooked gnocchi to the skillet, tossing to coat them in the brown butter and sage. Season with salt and pepper to taste.
5. Remove from heat and sprinkle with grated Parmesan cheese. For a touch of brightness, consider a light squeeze of lemon juice.

Remember, patience is key when browning butter—it’s a lesson I learned from watching those simmering pots in my childhood kitchen.