Chop onions and garlic. Chop sage thinly. Cut pumpkin into small pieces.
To a pan, add some olive oil and sautée onion for about 3 minutes, then add garlic and sautée for 2 more minutes.
Add pumpkin pieces to the pan and sautée for about 5 minutes. Add a splash of water, just enough to cover the bottom of the pan, cover with a lid and let it soften. It should take about 15 minutes. Give the pumpkin a little stir every few minutes and add more water, if there's not enough. We don't want your pumpkin to burn on the bottom.
While the pumpkin is cooking, boil some water and cook the gnocchi. Spare some water from cooking the gnocchi.
Once the pumpkin is really soft, mash it with a fork. Leave a few smaller pieces, we want some texture there.
Then add yogurt, gnocchi water (about 3 ladles), and all the spices - pepper, nutmeg, and sage. Stir well.
Add gnocchi to the pan and sprinkle cheese on top. Give it a good mix. I love cheese melted but not completely dissolved - if you want that too, don't let it cook for too long afterward. Same if you don't want the gnocchi to overcook.
