Peel and dice pumpkin and potato into small cubes, cook in boiling salted water for 10-15 minutes until tender, then drain and cool before mashing.

In a mixing bowl, combine mashed pumpkin and potato, gradually add flour and a pinch of salt, mix until a soft dough forms.

Dust surface with flour, divide the dough into portions, roll into logs, cut into pillow-shaped pieces, and optionally use a fork to create ridges.

Boil salted water, drop in gnocchi in batches, cook until they float to the surface, then remove with a slotted spoon.

Melt vegan butter in a skillet over medium heat, add sage leaves, cook until crispy and fragrant.

Toss boiled gnocchi in sage butter sauce, serve immediately garnished with crispy sage leaves.