Melt two tablespoons of butter in a large saucepan on medium heat. Add the gnocchi, and let sit for about three to five minutes until the bottoms of the gnocchi are crispy and golden. Transfer to a plate.

In the same pan, add leftover butter, allow to caramelize for a few minutes. Add shallots and mushrooms and allow to brown. Add sage leaves and let crisp, about one to two minutes. Add cream and Parmesan. Raise heat to high, allow cream to bubble, then lower to simmer for about five minutes.

Add gnocchi back in, sprinkle with Parmesan and nutmeg, and enjoy!