1. Bring a pot of salted water to a boil and cook the gnocchi according to package instructions. Once they float to the top, remove with a slotted spoon and set aside.

2. In a large skillet, melt the butter over medium heat until golden brown and fragrant. Add sage leaves and fry for about 30 seconds until crisp. Remove sage and set aside.

3. Reduce heat, add minced garlic to the butter, and sauté until aromatic. Stir in pumpkin puree and mix until smooth.

4. Add heavy cream and whisk to blend. Let the sauce simmer for 3 to 4 minutes.

5. Stir in grated Parmesan cheese. Season with salt, pepper, and red pepper flakes to taste.

6. Add cooked gnocchi to the skillet. Gently toss to coat evenly in the sauce. Warm together for another 1 to 2 minutes.

7. Serve hot, topped with crispy sage leaves and extra Parmesan if desired.