1. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 2–3 minutes. Remove with a slotted spoon and set aside.

2. In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

3. Stir in pumpkin purée and heavy cream. Mix until smooth, and let simmer for 3–4 minutes.

4. Add salt, pepper, and nutmeg if using. Stir well to combine.

5. Add grated parmesan cheese and stir until melted into the sauce. Let it simmer gently for another 1–2 minutes.

6. Toss in baby spinach and cook just until wilted.

7. Gently fold in the cooked gnocchi, stirring to coat evenly with the sauce.

8. Let everything heat through for 1–2 more minutes, then remove from heat and serve hot.

9. Optional: Top with more parmesan and black pepper before serving.