Pan Seared Salmon and Gnocchi with Sage Butter Sauce

0 Boil gnocchi according to package directions.
1 Meanwhile, pat salmon filets dry with paper towels. Season it on both sides with some salt and pepper.
2 Place salmon, skin-side down (or on either side if using skinless salmon), in a room temperature nonstick pan with a thin layer of cooking oil. (This is the key to crisp salmon - the salmon must be placed in a cool pan and then slowly brought up to heat.)
3 Place the pan over medium heat and cook the salmon, without moving it, until the skin is crisp and easily releases from the pan. (After it has cooked for ~5 minutes, gently nudge it with a spatula, until it easily slides around in the pan.)
4 Turn salmon with a spatula and increase heat to medium-high. Continue cooking until the side touching the pan is golden brown and crisp and the salmon is cooked through, 3 to 5 minutes more. (It should flake easily with a fork.)
5 Transfer salmon to a serving platter and return pan to medium-high heat.
6 Add butter until melted. Add gnocchi, sage, and shallots. Cook, stirring constantly, until shallots are golden brown and sage is crisp.
7 Pour gnocchi and butter sauce over salmon. Squeeze lemon juice over top.
8 Serve salmon and gnocchi with extra lemon wedges on the side.