Drain the ricotta by placing it in a sieve and letting it sit for about 15-20 minutes.

Gradually add the flour to the ricotta mixture, stirring until a soft dough forms.

Transfer the dough to a floured surface; divide and form it into 4 ropes. Cut them into 3/4 inch pieces. Optionally, roll each piece on the back of a fork to create ridges.

Boil the gnocchi in a pot of salted water for about 1-2 minutes or until they float to the surface. Remove with a slotted spoon.

In a pan, melt the butter over medium heat, add the sage leaves, and cook for about 2 minutes. Add the boiled gnocchi to the pan, toss with the sage butter, and serve immediately.