Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, carefully add 1 pound of gnocchi and cook for 2–3 minutes, or until they float to the surface. Drain the gnocchi and reserve 1/2 cup of the pasta water for later use.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté for 5–7 minutes until the onion is translucent. Add 3 minced garlic cloves and cook for an additional minute.

Lower the heat slightly and pour in 1 cup of pumpkin puree and 1 cup of heavy cream. Stir in 1 cup of parmesan cheese until combined. Let simmer for about 5 minutes, then season with 1/4 teaspoon nutmeg, salt, and pepper to taste.

Stir in 3 cups of roughly chopped spinach until it wilts, about 2–3 minutes.

Gently fold the cooked gnocchi into the sauce, adding reserved pasta water as needed for desired consistency.

Serve in wide bowls, garnished with extra parmesan and red pepper flakes if desired. Enjoy!