Place all ingredients in a food processor or blender. Pulse until smooth. Place in refrigerator until ready to use.

Bring water to a boil in a large pot.

Place paper towels in a strainer or on a working surface. Then, place ricotta on paper towels. Gently press with addition paper towels to absorb liquid.

In a medium sized bowl, mix together eggs and ricotta cheese. Add flour, parmesan cheese, salt, and pepper. Stir until well combined. If too sticky to handle, add flour, 1/2 tablespoon at a time, until dough is able to be spread out.

Sprinkle several tablespoons of flour on a working surface. Spread dough out into a large rectangle about 18 inches by 3 inches.

Cut dough into long logs that are ~3/4 inches in diameter. Then, cut each log into ~1 inch sized pieces.

Toss each piece of dough in flour. Add dough, about 5-6 pieces at a time, to water and remove with slotted spoon once pieces start to float to the top. Set on a paper towels.

In a small bowl, whisk together water and cornstarch until smooth. Then mix in chicken, salt, and pepper. Let sit for 15-20 minutes.

Heat oil in a skillet over medium-high heat. Saute chicken until cooked through. Remove from skillet and set aside.

In same skillet used for chicken, melt 1 tablespoon of butter over medium heat.

Add sage and apple to skillet. Let cook, stirring occasionally, until browned.

Once browned, remove sage and apple from skillet.

Add butter, garlic, flour, salt, pepper, and onion powder. Whisk constantly until sauce has thickened, about 2 minutes.

Remove from heat.

In a large bowl, toss together gnocchi, chicken, sage, apple, and pan sauce. Serve with dressing if desired.