Slice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.
Heat a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the gnocchi with two tablespoons of water; cover with a lid for 2 minutes to steam-soften.
Remove the lid and continue to cook the gnocchi for 3-4 minutes, stirring occasionally, until the exteriors are crisp and lightly browned.
Push the gnocchi to one side of the pan and add the ghee and fresh sage leaves to the empty space, allowing the sage to crisp up in the melting fat until aromatic.
Add the minced garlic and baby spinach to the pan, tossing everything together until the spinach is just wilted.
Return the cooked chicken to the skillet, sprinkle with the remaining salt and pepper, and finish with a squeeze of fresh lemon juice before serving.