Begin by peeling and dicing the fresh pumpkin and starchy potato into small cubes. Boil them in salted water for about 10-15 minutes until fork-tender.

Drain the vegetables and return them to the pot, mashing them together until smooth and fluffy. Allow the mixture to cool slightly.

Mix in a pinch of salt and gradually incorporate flour until a soft, slightly sticky dough forms.

Divide the dough into four equal portions, roll each into a log about ½ inch thick, and cut into 1-inch pieces. Shape as desired.

Boil salted water, drop in gnocchi, and cook for 2-3 minutes until they float to the surface. Use a slotted spoon to remove them.

Melt vegan butter in a pan, add fresh sage leaves, and let sizzle for 3-5 minutes until crispy and fragrant.

Drizzle the sage butter over plated gnocchi, optionally garnishing with toasted pumpkin seeds or vegan parmesan, and serve immediately.