In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.

Stir in pumpkin puree, vegetable broth, chopped sage, and thyme. Bring to a gentle simmer. Reduce heat to low, then stir in heavy cream and nutmeg. Season with salt and pepper. Simmer gently for 5-7 minutes, allowing flavors to meld.

While sauce simmers, bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions (usually 2-3 minutes, floating when done).

Using a slotted spoon, transfer cooked gnocchi directly to the pumpkin sauce. Toss gently to coat. Serve immediately, garnished with Parmesan, fresh sage, or pumpkin seeds, if desired.