Set a strainer lined with paper towels over a bowl or sink. Add the Ricotta Cheese (8 ounce) and let the cheese drain for about an hour.
Melt the Butter (1 tablespoon) in a small frying pan over medium heat. Just before butter totally melts, add Fresh Sage (1 tablespoon) and swirl around. Allow it to cook for another 30 seconds and remove from heat.
In a large bowl, thoroughly mix the strained ricotta, herb/butter mixture, Egg (1) and grated Parmesan Cheese (1/4 cup). Season with Salt and Pepper (to taste).
Add Gluten-Free All-Purpose Flour (1 cup), a couple tablespoons at a time, until you have a slightly tacky dough.
Before shaping, put a large, salted pot of water on the stove to bring just to a boil. Sprinkle a parchment-lined baking sheet with some of the remaining flour mixture.
Dust your hands and work surface with a little of the remaining flour mixture. Break off a tennis-ball sized piece of the dough and roll it into a thick rope, about 3/4-inch thick.
Using a bench scraper, cut the log into 3/4-inch "pillows." You can leave them as is or shape them into grooved gnocchi by rolling them off the back of a fork. Transfer this batch to the prepared baking sheet and repeat.
Working in batches, add some of the gnocchi to the boiling water. Once they float to the surface, let them cook an additional 3 to 4 minutes. Remove gnocchi with a slotted spoon or skimmer and transfer to a colander set over a bowl.
Toss the gnocchi with sauce, top with additional parmesan, if desired.
Serve immediately and enjoy!