Place shredded mozzarella (2 Ounces) and cream cheese (2 Ounces) in a large microwave-safe bowl, and microwave on high for 30 seconds.
Use a rubber spatula to combine ingredients. If not melted enough to combine, microwave for 15-second intervals until they're workable.
Add almond flour (1 cup) and egg (1), and mix to fully combine. You'll want to work quickly here before the cheese has a chance to set.
Use damp hands to roll your dough in a ball, and place in the fridge for 30 minutes.
Pinch off pieces of dough, and roll them into 3/4" thick balls.
Roll each piece against the tines of a fork to make ridges.
Cooking the Pasta:
Heat olive oil (1 Tablespoon) to a large nonstick over medium-high heat.
Once shimmering add the gnocchi.
Cook on each side until lightly golden (about 1-2 minutes).
Remove gnocchi from pan and set aside.
Sauce:
Turn heat in pan down to medium.
Add unsalted butter (3 tablespoons), sage leaves (20 pieces), smashed garlic (4 cloves), pine nuts (1/2 cup), lemon zest (1 teaspoon), and salt (1/2 teaspoon) to a large light colored pan (so you can monitor the color of the butter) over medium heat.
Stir constantly as the butter melts until it turns into a toasty brown color. It will foam as it melts and you stir.
Pour over the cooked gnocchi. Option to place gnocchi on a bed of ricotta (our fave!). Enjoy!
Notes
Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands areBob's Red Mill, Trader Joe's, or Costco brands
For best results, weigh the cheese using a food scale.