Place the ricotta in a fine-mesh strainer for 15 minutes to remove excess moisture.
In a medium bowl, whisk the egg and then stir in the drained ricotta, sea salt, black pepper, and grated parmesan cheese until well combined.
Gradually fold in the whole wheat flour until a soft, slightly tacky dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface and divide into four portions, rolling each into a long rope about 1/2-inch thick.
Cut the ropes into 1-inch pieces and use the back of a fork to create light ridges on each gnocchi.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in batches, cooking until they float to the surface, about 2 to 3 minutes.
While the gnocchi boil, melt the ghee in a large skillet over medium heat and add the minced garlic and whole sage leaves.
Sauté until the sage leaves are crisp and the garlic is aromatic, then use a slotted spoon to transfer the cooked gnocchi directly into the skillet.
Toss gently to coat the gnocchi in the sage sauce and serve immediately with an extra sprinkle of black pepper if desired.