Clean the brussel sprouts by removing the outer layer of leaves and cut the brussel sprouts in half. Blanch them in salted water for about 4 minutes, strain them and set aside.
Heat olive oil in a large pan and fry the sage leaves until they are crispy, but not brown! Set aside.
Heat more olive oil in the pan and add the gnocchi, fry at medium to high heat until they start getting crispy and golden.
Add the brussel sprouts and the chopped tomatoes to the pan and roast everything together until the brussel sprouts and tomatoes start to turn brown (it’s done when it smells really tasty and looks crunchy).
Add the sage leaves, salt, and (very little) black pepper to your taste and sprinkle with vegan parmesan.