In a large mixing bowl, combine the pumpkin puree, ricotta cheese, garlic powder, nutmeg, salt, and pepper. Mix until smooth and creamy.
In a large pot of boiling salted water, cook the gnocchi until they rise to the surface, about 2-3 minutes. Drain and add them to the pumpkin mixture, folding gently.
In a greased baking dish, layer half of the gnocchi mixture. Sprinkle with half of the Parmesan cheese and half of the chopped sage. Repeat with the remaining ingredients.
Drizzle olive oil over the top and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden.
