Preheat an oven to 400 degrees. Prepare the gnocchi according to package directions. Drain the gnocchi and set aside.

In a medium bowl, combine the pumpkin puree, whipping cream, chopped sage leaves, rosemary, thyme, egg, Gruyere cheese, kosher salt, and pepper. Stir to combine.

In a 10-inch non-stick skillet preheated to medium-high heat, add the olive oil. Add the shallots, garlic, kosher salt, and pepper. Cook for a few minutes until the shallots have softened.

Add in the pumpkin mixture and stir to combine. Gradually whisk in the chicken stock. Add more chicken stock if the sauce is too thick.

Once the sauce has reached your desired consistency, add the reserved gnocchi. Toss the gnocchi with the sauce.

Add the mozzarella cheese on top and bake the gnocchi for about 15 to 20 minutes or until golden brown. Remove from the oven and garnish with any extra herbs and crispy bacon.