In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until it becomes aromatic.

Add the gnocchi along with the coconut milk, vegetable broth, pumpkin puree, dried sage, thyme, salt, and black pepper. Stir well to ensure gnocchi are separated.

Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 5 minutes, stirring occasionally until the gnocchi are tender.

Stir in the chopped kale or spinach and continue cooking until it wilts. The gnocchi should keep their shape as the sauce thickens.

Serve the dish immediately, or if you have leftovers, store them in the fridge for 3-4 days or freeze for later use. Note that reheating may alter the gnocchi's texture.