Begin by dicing your pumpkin and potato into evenly sized cubes. In a large pot of boiling salted water, gently add the cubes and let them simmer for about 10-15 minutes, or until fork-tender. Drain and set aside.

Transfer the drained pumpkin and potato back into the pot or a mixing bowl. Mash them together until the mixture is completely smooth and free of lumps. Allow it to cool slightly.

Sprinkle the salt over the mixture, then gradually add flour, mixing until just combined. Aim for a soft but not sticky dough.

On a floured surface, roll pieces of the dough into logs about 2 cm thick. Cut the logs into pillow-shaped pieces and roll each over the tines of a fork to create ridges.

Fill a large pot with salted water and bring it to a gentle boil. Drop in the gnocchi in batches, cooking until they float, about 2-3 minutes. Transfer to a plate.

In a medium saucepan, melt the vegan butter over medium heat. Add the sage and cook until the leaves become crisp and fragrant, about 3-5 minutes.

Drape the sage butter over the warm gnocchi, toss gently to coat, and serve immediately.