Gnocchi in Brown Butter and Sage

Adapted from Marc Forgione's recipe on Food Network.

1 lb store-bought gnocchi
6 T unsalted butter
1/2 to 1 t crushed red pepper
6 sage leaves, thinly sliced
1/2 c grated Parmesan cheese

Sauce
Melt the butter in a large skillet over medium high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
Finish
Bring 3 quarts of lightly-salted water to a boil. Add the gnocchi, reduce the heat to a slow boil, and wait until they float to the surface. Simmer a minute more. Taste one to make sure it's cooked through. Rewarm the brown butter over medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water to form a sauce. Toss again. Add more gnocchi water if needed. Off heat, mix in half of the cheese. Divide among bowls and top with the remaining cheese. Serves 2 as a main course, 4 as part of an multicourse meal.