In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, for about 5-7 minutes. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.

Reduce the heat to low, then stir in the pumpkin puree and heavy cream. Mix well, allowing the flavors to meld together for about 4-5 minutes.

Add Italian seasoning, salt, and pepper to taste. Stir and let it simmer for another 2-3 minutes.

In a separate pot, boil water and cook gnocchi according to package instructions (usually around 2-3 minutes). Once they float to the surface, they’re done!

Drain the gnocchi and add them to the skillet with the creamy meat sauce. Gently toss everything together until the gnocchi are coated in the delightful sauce.

Dish the gnocchi into bowls and top with freshly grated Parmesan cheese and parsley for a touch of elegance.