Prepare the pumpkin and starchy potato by cubing and peeling, then boil in salted water for 10 to 15 minutes until fork-tender.

Drain the vegetables and mash them until smooth in the pot. Let cool.

Combine the cooled mash with salt and flour in a mixing bowl, knead until a soft dough forms.

Shape the dough into logs, cut into pieces, and create ridges with a fork.

Boil gnocchi in salted water for 2–3 minutes until they float, then remove with a slotted spoon.

In a saucepan, melt vegan butter and add chopped sage, cooking for 3 to 5 minutes.

Toss cooked gnocchi in the sage butter and serve hot, garnished with optional toppings.