Bring a small pot of salted water to a boil and cook gnocchi according to package directions until they float, then drain and set aside.
Season the chicken breast evenly with half of the sea salt and black pepper.
Heat a large non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F, then remove from the pan to rest and slice into strips.
In the same skillet, melt the ghee over medium heat and add the fresh sage leaves and minced garlic, sautéing for 1-2 minutes until the sage is crisp and the garlic is aromatic.
Add the cooked gnocchi to the skillet in a single layer and sear for 2-3 minutes without stirring until the bottoms are golden and crispy.
Add the baby spinach to the pan and toss gently for 1 minute until the leaves are just wilted.
Return the sliced chicken to the pan, drizzle with lemon juice, and sprinkle with the remaining salt and pepper, tossing everything together to coat in the sage butter before serving.