Prepare the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions (about 2–3 minutes or until they float). Drain, reserving 1/2 cup of pasta water, and set aside.

Sauté Aromatics:
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 5–7 minutes until translucent. Add garlic and cook for 1 minute more.

Make the Sauce:
Stir in pumpkin puree, heavy cream, and Parmesan. Let simmer for 5 minutes until thick and creamy. Season with nutmeg, salt, and pepper.

Add Spinach and Gnocchi:
Add chopped spinach to the sauce and stir until wilted. Gently fold in the cooked gnocchi. Thin the sauce with reserved pasta water if needed.

Serve:
Divide into bowls and garnish with extra Parmesan and optional red pepper flakes. Serve hot.