Begin by bringing a large pot of salted water to a rolling boil. Add 1 lb potato gnocchi and cook for 2-3 minutes until they float. Drain and set aside.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add 8 oz Italian sausage and cook until browned, about 5-7 minutes. Remove and set aside.

Lower the heat and add minced garlic to the skillet. Sauté for about 1 minute until fragrant.

Pour in 1 cup pumpkin puree and ½ cup heavy cream. Stir in ¼ cup Parmesan cheese and ¼ teaspoon nutmeg. Simmer for 3-4 minutes.

Add cooked gnocchi and 2 cups spinach to the skillet. Stir to coat and allow spinach to wilt, about 2 minutes.

Return sausage to the skillet and toss everything together for 2-3 minutes until heated through.

Serve immediately, garnishing with fresh parsley or basil if desired.