Cook the pumpkin gnocchi according to package instructions until they float. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in the heavy cream, vegetable broth, dried sage, salt, and black pepper. Bring to a simmer and cook for 5 minutes.

Preheat the oven to 375°F (190°C).

In a large mixing bowl, combine the cooked gnocchi and creamy sauce. Mix well.

Transfer the mixture to a baking dish. Top with shredded mozzarella and grated Parmesan cheese.

Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.

Remove from the oven and sprinkle with fresh parsley before serving.