Start by dicing your pumpkin and starchy potato into small, even cubes. In a large pot, bring salted water to a boil and add the diced vegetables, cooking them for about 10 to 15 minutes until they are tender.

Drain the cooked pumpkin and potato, then transfer them to a large mixing bowl. Mash the mixture until smooth and lump-free.

Sprinkle in salt and gradually add enough flour to form a soft but not sticky dough. Test a small piece of dough in boiling water for the right texture.

Divide the dough into four portions, roll each into a log about an inch thick, and cut them into bite-sized pieces. For texture, roll each piece over the tines of a fork.

In a pot of gently simmering water, drop the gnocchi in small batches and cook until they float (about 2 to 3 minutes). Use a slotted spoon to remove them.

In a medium saucepan, melt vegan butter over medium heat, add fresh sage, and cook until the sage becomes crisp and fragrant.

Drizzle the sage butter over the cooked gnocchi and toss gently to coat. Serve immediately while warm.