In a Dutch oven, over medium heat, combine 2 tablespoons of vegetable oil and 2 tablespoons of butter. Once melted, add 1 chopped onion and sauté for 5 minutes until soft.

Stir in 2 cloves of minced garlic, 1 teaspoon of kosher salt, and a pinch of ground nutmeg. Cook for another 30 seconds.

Mix in 1 can of pumpkin puree and 4 cups of vegetable or chicken broth, stirring until combined. Bring to a gentle simmer for 5 minutes.

In a separate pot, melt 2 tablespoons of butter over medium-low heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute.

Gradually add 1 cup of half and half, stirring constantly until the mixture thickens, about 3-4 minutes.

Stir in 4 ounces of crumbled gorgonzola cheese into the thickened sauce until fully melted.

Bring a large pot of salted water to boil, add the cooked gnocchi for 2-3 minutes until they float, then drain.

In a skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over medium-high heat. Add the gnocchi and sauté for 7-8 minutes until crispy.

Using an immersion blender, blend the soup mixture until smooth. Serve in bowls topped with crispy gnocchi and sage leaves.