In a mixing bowl break the egg and whisk with an electric whisk for about 1 minute until slightly frothy.
Add the ricotta, grated Parmesan and a pinch of salt to the egg and whisk briefly until the mixture is smooth.
Sprinkle the coconut flour evenly over the surface, then sprinkle the xanthan gum and psyllium husk powder across the mixture.
Whisk to combine and then use a spatula to fold and bring the dough together into a slightly sticky mass.
Chill the dough in the fridge for 1 hour (or freeze about 15 minutes) until firm; alternatively refrigerate covered overnight.
Divide the chilled dough into four pieces, oil your hands lightly and roll each piece into a thin log; cut logs into 1–1.5 inch (2.5–3.8 cm) pieces.
Shape each piece on a gnocchi board by pressing and rolling gently with your thumb, or roll into a ball and press with a fork to create ridges.
Place formed gnocchi on a parchment-lined baking tray and freeze for about 20 minutes, until firm but not rock solid.
Heat the butter in a frying pan over medium heat, add the gnocchi and minced garlic and fry on one side about 1.5 minutes until golden.
Carefully turn each gnocchi, add the sage leaves, and cook another 1.5 minutes until golden on both sides; season with salt and cracked black pepper.
Serve immediately with extra cracked black pepper if desired.
