Begin by boiling a large pot of salted water over high heat. Once boiling, add the potato gnocchi and cook for 2-3 minutes until they float. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add crumbled Italian sausage and cook for 5-7 minutes until browned. Transfer to a bowl.

In the same skillet, add minced garlic and sauté over medium heat for about 1 minute until fragrant.

Lower the heat to medium-low and add pumpkin puree, heavy cream, Parmesan cheese, and nutmeg. Stir for 3-4 minutes until smooth.

Add cooked gnocchi and fresh spinach to the skillet, gently toss for 2-3 minutes until spinach wilts.

Return the sautéed Italian sausage to the skillet, mixing until heated through for about 1-2 minutes.

Spoon the gnocchi into serving bowls and optionally garnish with fresh parsley or basil. Serve immediately.