Cut the butter into pieces to facilitate melting. In a skillet, distribute the butter and sage, and stir over low heat until the butter has melted. Add the cream and cooked gnocchi, and cook over moderate heat, turning gently with wooden spoon until the gnocchi are coated with sauce and heated thoroughly, about 1-2 minutes. Transfer the sauced gnocchi to serving plates, sprinkle with Parmigiano-Reggiano and peppers, top with shaved ricotta and serve immediately.
