Heat a saucepan to medium-low heat. Add the butter and let it brown for 2-3 minutes. Halfway add the sage leaves and let them get crispy. Using a slotted spoon, remove the sage once it's crispy and on a paper towel lined plate. Watch the butter so it doesn't burn. Turn the heat off.
While the butter is browning, cook the gnocchi according to package in a pot of salted water. Drain gnocchi and add them to the pan with browned butter. Gently toss to combine.
Serve the browned butter gnocchi in a bowl, top with freshly grated parmesan cheese and crispy sage leaves. Enjoy.