Put larger (3qt) pot of water over high heat. Wait for water to come to a boil.

Meanwhile, remove sausage from casing and chop into bite-size pieces. Once water is boiling, add gnocchi and salt as you would for regular pasta. (Prepare gnocchi per package directions.)

Heat high-walled skillet or a larger cook pan over medium-high and add oil and sausage. Reduce heat to medium. Stir sausage occasionally until browned. (About 5-8 minutes.)

Move sausage to edge of pan. Add garlic and cook until fragrant. (About 1 minute.) This will happen quickly.

Add sage and tomato paste. Stir to combine in the pan.

Stir in chicken broth and pumpkin puree. Once mixed, strain and add gnocchi.

Bring to a boil, then reduce to a simmer. Simmer for 7 minutes, until thickened.

Stir in grated Parmesan cheese and heavy cream. Mix, turn off heat, and let stand for 2 minutes. Add salt and pepper to taste.