Step 1: Prepare Vegetables - Peel and cube the pumpkin and russet potato, then boil in salted water until fork-tender, about 10–15 minutes. Drain and mash until smooth.

Step 2: Make Dough - In a mixing bowl, combine the mashed pumpkin and potato, then gradually add salt and all-purpose flour until a soft dough forms.

Step 3: Shape Gnocchi - Divide the dough into four portions, roll into logs, and cut into pillow-shaped pieces. Optionally, create ridges with a fork.

Step 4: Cook Gnocchi - Boil salted water, drop in gnocchi, and cook for 1–2 minutes until they float to the surface. Drain well.

Step 5: Make Sage Butter - In a skillet, melt vegan butter and add fresh sage leaves. Cook until crispy, about 3–5 minutes.

Step 6: Serve - Drizzle the sage butter over the gnocchi, garnishing with nutritional yeast, pine nuts, and crispy sage leaves.