Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add in gnocchi and cook according to package instructions, usually around 2-3 minutes, or until they float to the surface. Drain the gnocchi and set aside.

In a large skillet, melt butter over medium heat, stirring gently until it begins to foam. Add minced garlic and sage leaves, cooking for about 2-3 minutes until the garlic turns fragrant and lightly golden.

Once the garlic has softened, lower the heat and add canned pumpkin puree and heavy cream to the skillet. Stir well to combine, cooking for approximately 4-5 minutes until smooth. Season with salt, pepper, and a pinch of nutmeg.

Add the cooked gnocchi to the skillet, gently tossing them in the creamy pumpkin sauce until well coated. Continue cooking for 2-3 minutes.

Finally, sprinkle grated Parmesan cheese over the gnocchi, stirring gently until the cheese melts into the sauce. Remove the skillet from heat and serve hot, garnished with additional sage leaves.