Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet.

At this point, you may refrigerate the uncooked gnocchi for up to 2 hours or freeze them on the baking sheet and then transfer them into a covered container and store in the freezer for several weeks.

Bring a large stock pot of water to a boil. Add a pinch of salt, and cook the gnocchi until they float to the top. With a slotted spoon, remove the gnocchi and spread on a baking sheet while brown-butter sauce finishes cooking.

While the gnocchi are cooking, heat the butter in a deep sauté pan over medium-high heat. Once butter is melted, let sit undisturbed until the outside edges have begun to caramelize, about 2 minutes. Quickly swirl the skillet and add shallot and sage.

Let cook for 1 minute longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary. Sprinkle with asiago cheese and serve immediately.