Pillowy potato gnocchi crisped in nutty brown butter with fried sage and a shower of Parmesan. Five ingredients, fifteen minutes.
Bring a pot of salted water to a boil and drop in the gnocchi. They're done about 30 seconds after they float; scoop them out and reserve half a cup of the cooking water.
Melt the butter in a wide skillet over medium heat. Once it foams, add the sage leaves and sliced garlic and let them sizzle. Keep going until the butter's milk solids turn golden-brown and smell nutty, then pull it back from the edge of burning; that toasty point is the whole dish.
Tip the drained gnocchi into the brown butter and let them sit undisturbed a minute to catch a little color, then toss to coat. Crisp them another 2 minutes.
Splash in a little of the reserved pasta water and swirl so the butter and starch emulsify into a light glaze that clings.
Off the heat, fold in the Parmesan and nuts. Finish with flaky salt, plenty of black pepper, and a small squeeze of lemon to lift the richness. Serve right away with more Parmesan.