Place the egg in a mixing bowl and whisk with an electric whisk for 1 minute.
Add ricotta, parmesan and salt and whisk once more until smooth.
Add coconut flour and sprinkle evenly across the surface the xanthan and psyllium husk powder.
Whisk to combine then stir with spatula to bring together. Place in the fridge for 1 hour. You can speed this up by placing in the freezer for about 15 minutes. Alternatively, this can be made the night before and kept covered in the fridge overnight.
Roll the dough into a ball and cut into quarters. The dough will be a little sticky. Oil your hands and roll into a thin log. Cut into 1 - 1.5 inch pieces.
If using a gnocchi board, slightly round the edges then press down and roll slightly using your thumb. As the dough is more fragile than a regular dough you don’t push away hard, more, press and gently roll. Repeat for all the pieces.
If using a fork, roll each piece into a ball and press with a fork.
Place on a baking tray lined with parchment paper and freeze for 20 minutes, or until firm, but not totally frozen.
Heat the butter in a pan. Fry the gnocchi and garlic on one side for about 1.5 minutes, then carefully turn each piece over with a spoon, add the sage and cook for another 1.5 minutes or until golden on both sides.
Serve with cracked black pepper.