Gnocchi Instructions:

To make gnocchi:

Peel & boil potatoes until soft.  Allow to cool then press through a ricer (or mash fine if you do not have a ricer).  Set aside in a bowl.

If you are roasting your pumpkin, cut up and roast in oven until soft.  Remove pumpkin from rind.  Allow to cool.  Press through a ricer (or mash fine if you do not have a ricer).  Set aside in the bowl with the potato.     If you did not roast pumpkin simply add the puree from the can to the potato.  Add nutmeg and salt.  Mix until combined.

Prepare your pot to boil your gnocchi by filling a large pot 3/4 of the way with water.  Turn heat to high.

Using a counter top or large cutting board, dump flour on surface into a pile.  Create a well in the middle.  Start adding potato/pumpkin mixture a scoopful at a time, folding into the flour.  Lightly kneed dough until a soft and slightly sticky ball has formed.  If it is too sticky add flour a Tbsp at a time until dough is no longer too sticky.

Cut dough into 4 segments.  Set aside.  Take one segment and roll dough into a long rope.  Cut dough into bite size pieces.  If you have a rigagnocchi, firm your gnocchi pieces using it.  Otherwise,  you can lightly press a fork into dough to create indents.

Add first set of gnocchi to boiling water.  It does not take long for the gnocchi to boil! Once they are floating at the top of the water remove from water and set aside in a bowl.  Repeat steps above in shaping your gnocchi and boil remaining pieces.  Set aside & keep 1 cup of the gnocchi water.

Sauce instructions:

Add 1 Tbsp vegan butter to a pan in medium heat.  Add minced garlic & sage leaves.  Cook 3-4 minutes until sage leaves are crisp.  Remove from pan and put aside.

Add 1 Tbsp butter to pan and add cooked gnocchi.  Fry until both sides are lightly browned. Remove gnocchi from pan and set aside in a bowl.

Make a slurry with cornstarch/bit of water from gnocchi.  Or, you can make a roux with the remaining butter & flour.  Add milk/cream/butter to pan.  Stir until combined (if you made a roux).  If you made a slurry, add to the pan.  Add nutritional yeast and salt to taste.  Let sauce thicken.  Add back the garlic & sage.   You can either add gnocchi to sauce or pour over gnocchi  & incorporate,  depending on how much excess sauce you have.

Garnish with vegan parmesan, fresh pepper, more nutritional yeast, pine nuts (if you have them), or any other garnish you like!