Strip the sage leaves from their stems and rinse well under running water. Set aside 15 large leaves for frying and chop the smaller leaves finely for later.

Pat the large leaves dry using a kitchen towel—I like to place them between two towels and press gently to remove excess water. They must be dry to prevent splattering during frying.

Heat 5 tablespoons of olive oil in a large pan. Lay the large sage leaves flat in the pan without overlapping. Fry for 1–2 minutes per side, keeping a close eye on them—they should crisp up while staying green. Burnt leaves turn brown and lose their sage aroma. Remove the crispy leaves, place them on a paper towel, and sprinkle with a pinch of salt.

Cook or fry the gnocchi according to the package instructions. If you're frying the gnocchi, you can use the same pan and oil you used for frying the sage leaves.

Toss the gnocchi with the chopped fresh sage, vegan butter (or butter-flavored oil), and nutritional yeast. Season with salt and pepper to taste.

Serve the gnocchi topped with the crispy sage leaves.