for the gnocchi
12 ounces of fresh ricotta
1/2 cup white whole wheat flour, plus a few more tablespoons as needed
1 egg
2 tbsp olive oil

brown butter sage sauce
1 stick cold, unsalted butter
1/2 tsp salt
1/4 tsp ground nutmeg
1-2 tbsp white sugar, to taste
3 tbsp sage leaves, cut into small pieces