Begin by washing and roughly chopping 4 cups of fresh spinach, dicing 1 medium onion, and mincing 2 cloves of garlic. Assemble your ingredients for easy access.

In a large pot, bring salted water to a rapid boil. Add the gnocchi and cook for 2-3 minutes until they rise to the surface. Drain the gnocchi, reserving ½ cup of pasta water.

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

Lower the heat and add 1 cup of pumpkin puree and ¾ cup of heavy cream into the skillet. Stir in ½ cup of grated Parmesan cheese, nutmeg, salt, and pepper. Simmer gently for about 5 minutes.

Incorporate the chopped spinach into the sauce, stirring well. Cook for 2-3 minutes until the spinach wilts.

Fold the cooked gnocchi into the creamy pumpkin sauce, adding reserved pasta water if needed to reach desired consistency.

Transfer to bowls, top with extra grated Parmesan and red pepper flakes if desired. Serve immediately.