Saute the shallots and garlic in the butter.
Add the sage and continue to saute the mixture for a few minutes more.
Add the pumpkin, cream and spices and simmer over the stove for a couple of minutes.
Add some reserved pasta water from making the gnocchi to the sauce until you reach the desired consistency. (Or use broth.)
Add the gnocchi to the sauce and stir to combine.
Be sure to reserve 2 cups of pasta water when making the gnocchi so you can add it to the sauce to help thin it out a bit.