Bring a large pot of salted water to a rolling boil over high heat. Add the potato gnocchi and cook according to package instructions, usually 2–3 minutes, or until they float to the top. Once cooked, drain in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat for about 1 minute. Add the Italian sausage, breaking it up into small crumbles. Cook for 5–7 minutes until browned, then transfer to a plate and set aside.

Lower the heat to medium and add 2 cloves of minced garlic to the skillet. Sauté for about 1 minute or until fragrant and lightly golden.

Reduce heat to medium-low and add 1 cup of pumpkin puree, stirring to incorporate the garlic. Combine ½ cup heavy cream, ¼ cup grated Parmesan cheese, and ¼ teaspoon nutmeg. Mix well until creamy, about 2-3 minutes.

Gently fold in the cooked gnocchi and 2 cups fresh spinach, stirring carefully. The spinach will wilt quickly. Cook for about 2-3 minutes until warmed through.

Return the browned sausage to the skillet, tossing everything together for about 2 more minutes until well combined and heated through. Serve immediately, garnishing with fresh herbs.