Boil ½ gallon water (with a pinch of salt) for pasta over high heat. Melt butter in a medium to large skillet. Let brown slightly. Add sausage to the skillet, break into small pieces while cooking. Let brown slightly, about 1 minute. Add onion, garlic and sage to skillet, stir to coat and let brown 1 minute. Add spinach to skillet and stir to coat, then add wine, deglaze and let spinach wilt. Add gnocchi to boiling water. Reduce wine until almost gone, then stir in broth and pumpkin, bring to a simmer. Stir in cream and season to taste with salt and pepper. Drain gnocchi once they are all floating. Divide into 3 bowls, top with sauce and cheese. Serve with grilled or toasted Pane Turano to soak up extra sauce.