In a medium mixing bowl, combine the low-fat ricotta cheese, egg white, whole wheat flour, grated parmesan, garlic powder, and half of the sea salt and black pepper.
Stir the mixture until a soft, slightly tacky dough forms; if too wet, add a pinch more flour.
Dust a clean surface with a tiny bit of flour and roll the dough into small, bite-sized gnocchi pillows.
Bring a small pot of water to a gentle boil and drop the gnocchi in, cooking for 2-3 minutes until they float to the surface, then remove with a slotted spoon.
While the gnocchi cook, heat a large non-stick skillet over medium-high heat and add the ground turkey, seasoning with the remaining salt and pepper.
Cook the turkey until browned and fully cooked through, breaking it into small crumbles.
Lower the heat to medium and add the ghee and fresh sage leaves to the skillet with the turkey.
Once the ghee is melted and the sage leaves become crisp and fragrant, add the cooked gnocchi to the pan.
Sauté everything together for 2 minutes until the gnocchi develop a light golden crust, then serve immediately.