Begin by bringing a large pot of salted water to a rolling boil. Add the 1 pound of gnocchi and cook according to package instructions—typically around 2-3 minutes—until they float to the surface. Reserve 1/2 cup of the starchy pasta water before draining the gnocchi.

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 it becomes translucent and fragrant. Incorporate the minced garlic and cook for an additional minute.

Reduce the heat to low and stir in 1 cup of pumpkin puree, 1 cup of heavy cream, and 1 cup of freshly grated Parmesan cheese. Season with 1/4 teaspoon of freshly grated nutmeg, salt, and pepper. Simmer gently for about 5 minutes until creamy.

Add 3 cups of roughly chopped fresh spinach to the simmering sauce, stirring well until it wilts down—this should take about 2-3 minutes.

Gently fold the drained gnocchi into the creamy pumpkin sauce, mixing in a bit of reserved pasta water for desired creaminess.

Transfer the creamy pumpkin gnocchi to wide bowls. Garnish with extra Parmesan cheese and optional red pepper flakes before serving.