Add 2-3 tablespoons of olive oil to a large stovetop pot and bring to medium heat. Add the chopped onion and spices, salt, and pepper, to the pot and cook until the onion becomes translucent.

Add the garlic and tomato paste to the pot and sauté until the tomato paste darkens to a brick red, about two minutes.

Add the pumpkin purée and stir to combine. Let the pumpkin heat through before adding the broth a little at a time, stirring as you pour the broth in to ensure all the pumpkin gets combined. Bring to a simmer and let cook for about 15 minutes to reduce and thicken the sauce slightly.

While the sauce cooks, prepare the gnocchi. In a large stovetop pan, add 2-3 tablespoons of olive oil and bring to medium heat. Add the gnocchi dry (do not use fresh or boiled gnocchi), and sauté for about 15 minutes, stirring occasionally until the gnocchi have developed a crisp golden exterior. Remove from the heat.

To finish the sauce, add heavy cream to the pumpkin sauce and stir. Optional, but for a smoother sauce, use an immersion blender or add the pumpkin sauce to a blender and blend until smooth. Be careful, the sauce is hot!

To serve, add the kale and gnocchi to the pumpkin sauce and stir to coat.

Top with fried sage and/or parmesan cheese, enjoy!