Wash meat thoroughly and pat dry with kitchen paper. Season with salt and pepper. Cover meat with Parma ham. Wash the sage, dab dry and remove the leaves. Spread half of the leaves on the ham.
Roll up from the long side and tie up with yarn. Place the roast on a baking tray, brush with 1 tablespoon of oil. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 hour.
In the meantime, wash, clean and halve the tomatoes. Peel shallots and garlic, dice finely. Sauté both in 1 tablespoon of oil, add the tomatoes and braise at mild heat for about 10 minutes.
Season with salt. Cook the gnocchi for about 2 minutes in boiling salted water, drain. Melt butter in a pan and fry gnocchi in it until golden brown. Heat the remaining oil and fry the remaining sage leaves for about 1 minute.
Drain on kitchen paper. Cut the roast open and serve with gnocchi, tomatoes and fried sage.