Boil a large pot of salted water and cook the potato gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium-high heat. Add the Italian sausage, cook until browned, about 5-7 minutes. Transfer to a plate.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Reduce heat to medium-low, stir in pumpkin puree and heavy cream, mix well. Add Parmesan, nutmeg, salt, and pepper. Simmer for 5 minutes to thicken.

Fold in the cooked gnocchi and fresh spinach into the sauce until the spinach wilts, about 1-2 minutes.

Return the cooked sausage to the skillet, toss gently until well combined and heated through, about 2-3 minutes.

Serve topped with freshly chopped parsley or basil.