Bring a large pot of salted water to a boil and cook the potato gnocchi according to the package directions. Once the gnocchi float to the surface, drain them well and set aside.
Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant without letting it brown.
Stir in the pumpkin purée, heavy cream, and milk, whisking until the sauce is completely smooth. Add the Parmesan, sage, thyme, nutmeg, salt, and black pepper, then continue stirring until the cheese has melted into a creamy sauce.
Add the cooked gnocchi to the skillet and gently toss until every piece is evenly coated in the pumpkin sauce. Let everything simmer together for a couple of minutes so the flavors blend beautifully.
Finish with fresh parsley and an extra sprinkle of Parmesan before serving warm.
