Place the eggs, pumpkin, ricotta, ½ cup parmesan, nutmeg, salt, black pepper, and thyme into a large bowl and whisk together. Using a wooden spoon fold in the flour trying not to over mix.
Transfer the dough onto a flour-dusted work surface and shape into a log. Cut the dough into 6 strips. Roll each strip into a rope about 12-inches long.
Add flour to a baking sheet and set aside.
Cut the ropes into 1-inch pieces and place on the baking sheet.
Bring a large pot of salted water to boil. Add the gnocchi and cook for 3-4 minutes. They should float to the dop when done. Drain and set aside.
Heat the butter over medium/high heat in a large skillet. Cook for 2-3 minutes.
Add the sage leaves and minced garlic to the pan, stirring often. The butter should become golden brown and the leaves should wilt and become slightly crispy.
Add the gnocchi to the butter sauce and toss to cover.
Serve with the remaining grated parmesan cheese.