Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned and cooked through, breaking it apart with a wooden spoon.

Once the sausage is cooked, add the pumpkin puree, heavy cream, garlic powder, salt, black pepper, and nutmeg to the skillet. Stir to combine and let simmer for about 5 minutes.

Add the fresh spinach to the sauce and cook until wilted, about 2-3 minutes.

Add the cooked gnocchi to the skillet and gently toss to coat in the creamy pumpkin sauce.

Serve hot, garnished with grated parmesan cheese.