Begin by washing and roughly chopping 3 cups of fresh spinach. Dice one medium onion and mince three cloves of garlic. Gather your ingredients.

Fill a large pot with water, adding salt, and bring to a boil. Add 1 pound of gnocchi and cook for 2-3 minutes until they float. Use a slotted spoon to remove and drain them, reserving 1/2 cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5-7 minutes until translucent. Stir in minced garlic and sauté for an additional minute.

Lower the heat and stir in 1 cup of pumpkin puree, 1 cup of heavy cream, and 1 cup of freshly grated Parmesan cheese. Let simmer for about 5 minutes. Season with nutmeg, salt, and pepper.

Incorporate the chopped spinach into the creamy sauce, stirring until the greens wilt, about 2-3 minutes.

Gently add the cooked gnocchi into the skillet with the creamy sauce, folding them together. If the sauce is thick, add reserved pasta water until desired consistency is achieved.

Serve in bowls garnished with extra grated Parmesan cheese and a sprinkle of red pepper flakes if desired.