Add the frozen sweet potato gnocchi to a non-stick skillet. Pour in the water and cover the skillet with a lid. Cook on medium heat for about 2 minutes to allow the gnocchi to defrost and for the butter sauce that coats the gnocchi to liquify.

Remove the lid from the skillet. Let the gnocchi pan fry in the skillet in its sage butter sauce until they are golden brown, about 2-3 minutes per side. For a crispier texture, continue cooking the gnocchi for about 4 minutes until deeply golden. I like to let the gnocchi sit undisturbed for a minute or two on each side so they get extra crispy.

Remove the pan-fried gnocchi from the heat. Plate the gnocchi and sprinkle the grated Parmesan cheese on top. Serve immediately, optionally pairing with chicken, salmon, or your favorite protein and a side salad.