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In a large pot, melt the butter and add the sage leaves, allowing them to crisp up while the butter browns slightly.
Once the sage leaves are crispy, remove them from the pot and set them aside for later use.
Add the diced pears to the pot and sauté them until they start to soften.
Stir in the Taleggio cheese along with a splash of cream, allowing the cheese to melt into a creamy sauce.
Add the cooked gnocchi to the sauce, along with a bit of pasta water, and toss everything together to ensure the gnocchi is well coated.
Season the dish with salt and pepper according to your taste.
Before serving, garnish with the crispy sage leaves.