Dice your peeled pumpkin and potato into cubes, and boil in a saucepan until fork tender (10-15 minutes).
Drain the pumpkin and potato and then mash until completely smooth and lump free.
Gently mix in the salt and just enough flour to form a dough. Depending on the moisture content of your ingredients, you will need to adjust the amount of flour. Handle gently and try to add only as much as you need to form it into a soft ball. At this point you can also test cook a few pieces, to see if you need to adjust the dough.
Shape & cook
Prepare a well floured board or work surface.
Divide the dough into quarters and roll with your hands into several logs about 2 cm (¾ inch) thick.
Cut them into pillowed shaped pieces. You can either cook the gnocchi like this, or give them their characteristic ridged shape.
To form ridges, lightly roll each piece over the back of a fork or use a gnocchi board.
Bring a pan of salted water to the boil and add some of the gnocchi. Cook until they float on the surface, and set aside with a slotted spoon. Continue until all the gnocchi are cooked.
In a small saucepan, melt the vegan butter with the sage and cook on medium heat for 3-5 minutes, until the sage is crisp.
To serve, divide the gnocchi into portions and drizzle with sage butter and crispy sage leaves.
Gnocchi are best served fresh. They can also be frozen before cooking and cooked directly from frozen.
You can find many great tips on preparing, shaping, cooking and storing these pumpkin gnocchi in the post above.