In a medium mixing bowl, combine the ricotta cheese, egg, grated parmesan, sea salt, black pepper, and a pinch of nutmeg, whisking until the mixture is completely smooth.
Gently fold the flour into the ricotta mixture using a spatula until a soft, slightly tacky dough forms, being careful not to overwork it.
Transfer the dough to a lightly floured surface and roll into long ropes about half an inch thick, then cut into one-inch gnocchi pillows.
Bring a large pot of filtered water to a rolling boil and cook the gnocchi in batches; they are ready as soon as they float to the surface.
While the gnocchi cook, melt the ghee in a large skillet over medium heat and add the fresh sage leaves, sautéing until the leaves are crisp and the ghee turns a light golden brown.
Add the pre-cooked sliced chicken breast and the boiled gnocchi to the skillet, tossing gently for two minutes to coat everything in the aromatic sage sauce before serving.