Gather your ingredients for the Creamy Pumpkin Gnocchi. Chop the spinach finely, dice the onion, and mince the garlic cloves.

Bring a large pot of salted water to a rapid boil. Carefully add the store-bought gnocchi and cook them for 2-3 minutes, or until they float to the surface. Drain the gnocchi and reserve about ½ cup of the pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until it becomes translucent. Add minced garlic and cook for an additional minute.

Stir in 1 cup of pumpkin puree, 1 cup of heavy cream, Parmesan, ¼ teaspoon of nutmeg, salt, and pepper. Let the mixture simmer gently for about 5 minutes.

Add the chopped spinach to the creamy sauce and stir until the greens are wilted, about 2-3 minutes.

Carefully fold the cooked gnocchi into the sauce, adding reserved pasta water to adjust the consistency if needed.

Transfer the creamy pumpkin gnocchi into bowls. Top with extra freshly grated Parmesan and a sprinkle of red pepper flakes if desired.