Bring a large pot of water to a boil. Add a pinch of sea salt and the gnocchi, do not overcrowd. The gnocchi are cooked when they float to the top. Remove the cooked gnocchi with a slotted spoon and transfer directly into the browned butter pan. For the Browned Butter and Sage Sauce: Toss the butter into a large saute pan over medium heat. Once the butter begins to foam, add the sage leaves. The butter will begin to foam up again, and the sage leaves will turn a golden brown. Once the butter stops foaming, remove it from the heat. Add the cooked gnocchi directly into the sauce. Toss with some freshly grated nutmeg and a generous sprinkle of Parmesan cheese.