I suggest starting the pasta and the Pumpkin Miso Cream Sauce at the same time.
In sauce pan, bring water to a boil. Optionally, add 2 tablespoons of sea salt. Never cook your pasta in oil!
Once the water has come to a boil, add the sweet potato gnocchi to the sauce pan and cook per instructions on the box. You can use any kind of gnocchi.
Strain gnocchi, reserving the water.
Pumpkin Miso Cream Sauce
Melt 2 tablespoons of butter in a saute pan over medium heat.
Add in 1 cup of pumpkin puree and mix to combine. Cook pumpkin puree over a medium heat for 5 minutes to remove excess liquid from puree.
Add in ½ cup whipping cream and mix to combine. You can use half and half or even whole milk for a lighter sauce.
Add in 2 tablespoons of miso paste and mix. It is ok if the mixture is a little lumpy.
Transfer ¾ cup of the pasta water from the cooked gnocchi to the pumpkin cream sauce mixture. Mix and bring to a low simmer over a medium heat.
Add 1 cup of Parmesan cheese to the pumpkin mixture in batches while constantly stirring until the cheese has melted and the sauce is even and smooth.