For the gnocchi, in a large wide bowl, mix well ricotta, egg whites and onion greens or chives. In a medium baking bowl, mix flour, salt and pepper a little less than the indicated mass. Slowly fold in the dry ingredients to the ricotta mixture form. Add enough of the remaining flour to make a dough that is wet but not too sticky.
Place dough on a lightly floured surface and divide in batches into fist-sized balls. Shape into finger-thick rolls with the heels of your hands. Do not knead the dough too long or it will become tough. Cut each roll into 2, 5 cm long pieces. Place the dumplings on a fork and press and roll against the tines of the fork with your finger, creating a fluted surface all around. Place the finished gnocchi on a floured baking sheet. (At this point, the gnpcchi can be stored in the refrigerator with the lid closed for up to 2 days or frozen for up to 2 months).
In a large saucepan, bring salted water to a boil.
Meanwhile, melt butter in a frying pan over medium heat until browned. Add garlic and sage leaves and roast about 3 minutes or until garlic is soft and butter is brown but not burnt. Season with salt and pepper. Keep warm.
Add the gnocchi to the water and simmer in an open saucepan over low heat for about 3 minutes until they float to the surface. At