Prepare the Gnocchi: Bring a large pot of salted water to a rolling boil. Carefully add the gnocchi. Stir gently to prevent sticking. Cook for 2-3 minutes, or until the gnocchi float to the surface, indicating they are cooked through and tender. They will look plump and slightly translucent. Drain immediately and thoroughly using a slotted spoon or colander.

Crisp the Gnocchi: Heat 2 tablespoons of olive oil in a large frying pan or skillet over medium-high heat until shimmering. Add the drained gnocchi in a single layer, ensuring not to overcrowd the pan (you may need to do this in batches if your pan isn't large enough). Cook for 5-7 minutes, turning occasionally, until they develop a beautiful golden-brown crust and become crispy to the touch. You should hear a gentle sizzling as they brown.

Start the Brown Butter: While the gnocchi are crisping, melt the unsalted butter in a separate, smaller saucepan or a clean section of your main pan over medium heat. Continue cooking, swirling occasionally, until the butter turns a rich golden-brown colour and develops a nutty aroma, with tiny brown bits forming at the bottom. This process takes about 3-5 minutes. Be attentive, as it can burn quickly.

Infuse the Sage and Garlic: Immediately add the fresh sage leaves to the brown butter. They will sizzle and become fragrant within 30 seconds to a minute, turning a darker green and becoming slightly crisp at the edges. Stir in the minced garlic and cook for another 30 seconds until it smells aromatic and is lightly golden, being careful not to burn it.

Combine and Finish: Add the browned sage and garlic butter mixture directly into the pan with the crispy gnocchi. Pour in the vegetable stock or water and stir gently to combine, allowing the gnocchi to absorb some of the liquid. The mixture will smell deeply savoury and herbaceous.

Season and Serve: Remove the pan from the heat. Stir in the freshly grated Grana Padano or Pecorino Romano cheese, a pinch of nutmeg if using, and season generously with salt and freshly ground black pepper to taste. The cheese will melt into a luscious coating. Serve immediately, garnished with extra grated cheese and fresh chopped parsley, if desired.