Mince the onion and the garlic.
Melt the vegan butter in a saucepan. Add the sage leave and stir for 2 minutes over medium heat until crispy. Remove them from the saucepan and set aside.
Add the onion and the garlic. Sauté until tender.
Add the tomato paste, nutmeg, cayenne pepper and paprika to the pan. Cook it down until it slightly sticks to the pan.
Add in the pumpkin puree, coconut milk (see notes) and plant-based milk. Simmer over low heat for 10 minutes.
In the meantime, cook the gnocchi according to the directions on the package. You know they are cooked when they float at the surface. Drain them.
Add the gnocchi to the saucepan with the sauce and give it a good mix. Serve with the crispy sage leaves.