Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions or until they float to the surface, usually about 2-3 minutes. Use a slotted spoon to carefully transfer the gnocchi to a plate and set aside.
In a large skillet over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams and then turns a beautiful golden brown with a nutty aroma, about 4-6 minutes. Watch carefully to avoid burning.
Add the fresh sage leaves to the browned butter. They will sizzle and crisp up in seconds, releasing their fragrant oils. Stir gently to coat them evenly. Remove the skillet from heat once the sage is crisp and the butter is browned.
Stir the pumpkin puree and nutmeg into the brown butter and sage mixture. Mix well to incorporate the flavors and create a creamy sauce. Season with salt and freshly ground black pepper to taste.
Add the cooked gnocchi to the skillet and gently toss them in the sauce. Make sure each piece is coated with the luscious pumpkin-butter mixture, warming everything through.
Sprinkle the grated Parmesan cheese over the gnocchi and give it one final gentle toss. The cheese will melt slightly, adding a savory richness to the dish.
Transfer the Brown Butter Sage Pumpkin Gnocchi to your serving dish. For a final flourish, garnish with extra crispy sage leaves or a light dusting of Parmesan. This dish shines best when served immediately.
