Cook gnocchi in boiling salted water for 3 minutes or until they float to the surface. Drain well and keep warm.
Melt butter in a small frypan and continue cooking until milk solids at the bottom of the pan are browned. Add sage leaves and immediately remove from the heat. Divide gnocchi among serving plates and drizzle with the butter and crisp sage.
Serve immediately topped with shaved parmesan and freshly ground black pepper.