I personally like to keep it simple with a little butter and sage, but if you're into a creamy base, blending soaked cashews with water, nutritional yeast, black pepper, lemon, olive oil, and garlic is another great go-to. A simple tomato sauce is also super versatile. Have fun and play around with the flavors to find what you love!

Ingredients:

• 1 medium sweet potato (about 240g mashed)

• 240g pumpkin puree (or roast and mash pumpkin if you prefer fresh)

• 250g - 300g whole wheat or gluten-free flour (plus more for dusting)

• 15ml olive oil

• 3g sea salt (about 1/2 teaspoon)

• 0.5g nutmeg (optional, for a warming flavor)

• Freshly ground black pepper to taste

Instructions:

Prepare the sweet potato and pumpkin:

1. Preheat the oven to 200°C.

2. Pierce the sweet potato with a fork and roast for about 45 minutes or until tender. Alternatively, steam or microwave until soft. Let it cool slightly, then remove the skin and mash it.

3. If using fresh pumpkin, roast it alongside the sweet potato, or use 240g of canned pumpkin puree for convenience.

Make the gnocchi dough:

1. In a large bowl, combine the mashed sweet potato and pumpkin puree.

2. Add the olive oil, sea salt, nutmeg (if using), and black pepper.

3. Gradually add the flour, 60g at a time, and mix until it forms a soft, slightly sticky dough. You may not need the full 250-300g, depending on the moisture in the sweet potato and pumpkin.

Shape the gnocchi:

1. Lightly flour a clean surface and divide the dough into 4 portions.

2. Roll each portion into a long rope, about 2cm thick, and cut the rope into 2.5cm pieces.

3. If desired, press each piece lightly with a fork to create ridges.

Cook the gnocchi:

1. Bring a large pot of salted water to a boil.

2. Drop the gnocchi into the water in batches. They will float to the surface when cooked, about 2-3 minutes.

3. Use a slotted spoon to remove the gnocchi and set them aside.

Add your special sauce, and bon appétit!