Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Add gnocchi and cook for 2 to 3 minutes, or just until they float to the surface. Reserve 1/2 cup of starchy pasta cooking water, then drain gnocchi.

Crisp the sage in brown butter: In a large deep skillet or sauté pan over medium heat, melt 4 tablespoons of butter. Once foaming, add fresh sage leaves in a single layer. Fry for 2 to 3 minutes until leaves turn crisp and translucent, and the butter begins to foam with nutty golden-brown flecks. Use a slotted spoon to transfer crispy sage to a plate lined with paper towels.

Sauté garlic: To the fragrant brown butter remaining in the pan, add minced garlic. Sauté for 60 seconds over medium-low heat until fragrant, being careful not to let garlic burn.

Build the butternut cream sauce: Whisk in the butternut squash puree, heavy cream, and broth. Bring to a gentle simmer over medium-low heat. Stir in ground nutmeg, fine sea salt, and black pepper. Simmer gently for 3 to 4 minutes until thick, glossy, and velvety.

Toss gnocchi with cheese: Lower heat, stir in freshly grated parmesan cheese until melted and creamy. Add the drained boiled gnocchi directly into the bubbling sauce. Gently toss for 1 to 2 minutes so each pillowy dumpling is completely glazed. If sauce is too thick, splash in 2 to 3 tablespoons of reserved starchy cooking water.

Garnish and serve: Spoon hot creamy gnocchi into shallow dinner bowls. Top with the shattered crispy fried sage leaves, extra shaved parmesan, and fresh cracked black pepper. Serve immediately with warm artisan bread!