In a sauce pan add the olive oil, garlic, onions, and celery. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown.

Add the Herbs de Provence, vegetable stock, cover the pot with a lid, and allow vegetables to cook for 10 minutes.

In a separate sauce pan, heat the cream until it is hot but not boiling.

In a high speed blender, add the cooked vegetables, pumpkin puree, heated cream, salt, pepper, and sage.  Blend on high for 1 minute until a thick sauce comes together. Taste and adjust seasoning as needed.

In a large pot, cook gnocchi according to package instructions, drain and set aside in a bowl to cool.

Pour sauce over the gnocchi, and mix.  Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.