In a large mixing bowl, combine pumpkin puree, salt, and egg until well blended. Gradually add the flour, mixing until it forms a soft dough, being careful not to overwork it.

Lightly flour your work surface and divide the dough into chunks. Roll each chunk into a long rope, about 1/2 inch thick, then cut the ropes into 1-inch pieces, pressing down on each piece with a fork to create indents.

In a large skillet over medium heat, heat olive oil. Add the sausage and cook until browned and cooked through, around 5-7 minutes, breaking it apart as it cooks.

Once the sausage is cooked, toss in the spinach and sauté until wilted.

Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Using a slotted spoon, transfer the gnocchi directly to the skillet with the sausage and spinach.

Gently toss everything together, adding salt, pepper, and a sprinkle of Parmesan to finish. Serve warm, topped with additional cheese if desired.