Begin by bringing a large pot of salted water to a rolling boil. Carefully add the potato gnocchi and cook according to the package instructions, usually about 2–4 minutes or until they float to the surface. Once cooked, drain the gnocchi in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon. Sauté for about 5-7 minutes, or until it’s browned and cooked through. Once done, remove the sausage from the skillet and set it aside.

In the same skillet, add the minced garlic and sauté for about 1 minute, or until fragrant and golden, stirring occasionally to prevent burning.

Reduce the skillet heat to medium-low and add the pumpkin puree, heavy cream, grated Parmesan cheese, nutmeg, salt, and pepper into the skillet. Stir continuously for about 3 minutes, until the sauce becomes creamy and slightly thickened.

Gently add the cooked gnocchi and fresh spinach leaves into the skillet. Use a spatula to fold the gnocchi into the sauce for about 2-3 minutes, allowing the spinach to wilt.

Return the cooked sausage to the skillet, tossing everything together until heated through, about 2 minutes. Serve immediately while hot, optionally garnished with fresh parsley or basil.