Bring a large pot of water to a boil. Cook pasta or gnocchi as directed. Save some of the pasta cooking water.

Meanwhile, place a large sauté pan on high heat and melt the butter. Turn the heat down to medium high heat. The butter will start to foam, and the foam will dissolve. When the butter starts to brown, after about 2 minutes add the pepper and the salt. Be careful not to burn it. Add the sage. Turn down heat if necessary. It will start to foam again and then dissipate. The sage will become crispy, not burnt. Remove from heat.

Add your cooked pasta or gnocchi to the pan and toss gently. Add some pasta water, if necessary, to thin out the sauce. Sprinkle with parmesan cheese and serve.