Melt butter in a large sauté pan. Add sage leaves cooking both sides until just golden. Remove from pan.

Bring large stock pot of water to a boil and cook gnocchi according to package directions.

Using a slotted spoon drain gnocchi from water and add to remaining sage butter. Sauté gnocchi until slightly crisp on the outside. Remove from heat.

In another large sauté pan, sauté bacon until crisp. Remove to drain on paper towels.

Add corn kernels, zucchini, onion and garlic to the bacon drippings in the sauté pan. Cook vegetables over medium to medium high heat until vegetables are just tender, about 15 minutes, adjust heat if needed. Add bacon to vegetables and stir to combine.

To serve, spoon gnocchi in the middle of a platter and top with the vegetables. Sprinkle with parmesan cheese and crumbled sage leaves.