Place the ricotta cheese in a fine-mesh sieve over a bowl and let it drain for 15 minutes to remove excess moisture for a lighter texture.
In a medium mixing bowl, combine the drained ricotta, liquid egg whites, grated parmesan, 0.25 tsp sea salt, black pepper, and nutmeg, whisking until the mixture is smooth.
Gently fold in the all-purpose flour using a spatula until a soft, slightly tacky dough forms, being careful not to overwork the gluten.
Bring a large pot of water to a gentle boil and add the remaining 0.5 tsp of sea salt.
Using two small spoons, scoop and shape the dough into small, oblong dumplings and carefully drop them into the boiling water in batches.
Cook the gnocchi for 2 to 3 minutes; once they float to the surface, let them cook for an additional 30 seconds before removing with a slotted spoon.
While the gnocchi boil, melt the ghee in a large non-stick skillet over medium heat.
Add the fresh sage leaves to the ghee and fry for 1-2 minutes until the leaves are crisp and the ghee begins to turn a golden brown.
Transfer the cooked gnocchi directly into the skillet and toss gently for 60 seconds to coat each dumpling in the aromatic sage butter before serving immediately.