Place the ricotta in a fine-mesh strainer for 15 minutes to remove excess moisture for a lighter texture.
In a medium bowl, combine the drained ricotta, egg, parmesan cheese, sea salt, and black pepper until the mixture is smooth.
Gently fold in the whole wheat flour until a soft, slightly sticky dough forms, being careful not to overwork it.
Turn the dough onto a lightly floured surface, roll into long ropes, and cut into 1-inch pieces using a bench scraper or knife.
Bring a large pot of salted water to a gentle boil and drop the gnocchi in, cooking until they float to the surface, which takes about 3 minutes.
While the gnocchi boils, heat the ghee in a large skillet over medium heat and cook the prosciutto until it is crispy and browned.
Add the fresh sage leaves and minced garlic to the skillet, sautéing for 1 minute until the sage is fragrant and the garlic is golden.
Transfer the cooked gnocchi directly into the skillet with a slotted spoon, searing them for 2 minutes until golden before tossing to coat.