In a medium bowl, combine the ricotta cheese, egg, parmesan cheese, sea salt, black pepper, and ground nutmeg until smooth.
Gradually fold in the cassava flour until a soft, slightly tacky dough forms, taking care not to overwork the mixture.
On a lightly floured surface, roll the dough into long ropes and cut into one-inch pieces, then boil in salted water until they float to the surface.
While the gnocchi boil, sear the chicken breast in a skillet over medium-high heat until cooked through, then slice into thin strips.
In the same skillet, melt the ghee and add the sage leaves, frying them until they are crisp and the ghee is fragrant and golden.
Toss the cooked gnocchi and sliced chicken into the sage butter, coating everything evenly before serving warm.