Gather all your ingredients to streamline the cooking process. Chop the spinach roughly, dice the onion into small pieces, and mince the garlic cloves.

Fill a large pot with salted water and bring it to a boil over high heat. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Drain, reserving about ½ cup of the starchy pasta water.

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 5-7 minutes until translucent. Introduce minced garlic and cook for an additional minute.

Stir in pumpkin puree and heavy cream into the sautéed onions and garlic. Allow to simmer on low heat for about 5 minutes, stirring occasionally. Add Parmesan cheese and nutmeg, seasoning with salt and pepper.

Fold in roughly chopped spinach and cook for about 2-3 minutes until wilted.

Gently fold the cooked gnocchi into the creamy sauce, adding reserved pasta water if the sauce is too thick.

Portion the dish into serving bowls and sprinkle with extra Parmesan cheese and red pepper flakes if desired. Serve immediately.