Use pure pumpkin puree, not sweetened pumpkin pie filling, to maintain savory balance., Avoid overcooking gnocchi; they should be tender but not mushy., Use freshly grated Parmesan for best melting and flavor., Avoid low-fat cream as it can curdle; heavy cream or half-and-half is preferred., For leftovers, store in airtight container in refrigerator up to 3 days; reheat gently with a splash of cream to preserve creaminess., Sauce can be made ahead and refrigerated up to 2 days., Homemade gnocchi can be used instead of store-bought for added freshness, though it requires more preparation time., Freezing is not recommended due to cream sauce texture degradation.