Heat the olive oil in a large, deep skillet over medium heat. Remove the beef Italian sausage from its casings and slice or break it into bite-sized pieces.

Add the sausage to the hot skillet. Cook for about 4 minutes without moving it too much so the first side develops a golden-brown crust. Turn the pieces and cook for another 2–3 minutes, or until fully cooked. Carefully drain excess fat if necessary.

Add the uncooked potato gnocchi, heavy cream, and chicken broth directly to the skillet. Stir well and bring the mixture to a gentle boil over medium heat.

Cover the skillet and cook for approximately 5 minutes, stirring once or twice, until the gnocchi begin to soften.

Add the pumpkin puree and minced garlic. Stir until the pumpkin is completely incorporated into the creamy sauce.

Add the fresh spinach and stir. Bring the sauce back to a gentle simmer, then reduce the heat to medium-low.

Continue cooking for approximately 3–5 minutes, stirring occasionally, until the spinach has wilted, the gnocchi are tender, and the sauce has thickened. Your Creamy Pumpkin Gnocchi should have a rich sauce that easily coats each piece of gnocchi.

Remove the skillet from the heat. Stir in half of the chopped sage and half of the fresh thyme.

Taste and season with salt and coarsely ground black pepper as needed.

Serve warm and finish with the remaining sage and thyme.