Pumpkin Gnocchi with creamy sage sauce

Gnocchi ingredients:
half a smallish butternut pumpkin (squash?)
3 cups flour
salt/pepper
2 tablespoons vegan parmesan

Creamy sage sauce ingredients:
heaped tablespoon vegan butter/marge
heaped tablespoon tofutti cream cheese
20 leaves fresh sage
sprinkle vegan parm
salt
cup of fake chicken stock

Chop and de seed pumpkin half, then put in bowl, cover with cling film and prick, then put in microwave for approx 6 min. Then mash. Stir in all other ingredients, and knead with hands. You may need a lot more flour, or a little less, just make sure its not really very sticky but not so dry that its falling apart. Knead, then roll out in about six pieces, in long sausages. Then slightly flatten and chop into little gnocchis about two cm long.

Put the water on the boil.... then begin the creamy sage sauce.

melt butter n cream cheese. stir in the sage, all of this on love heat. Slowly add chicken stock a little at a time.

Put gnocchi *and some brocollini or brocolli if u like* in boiling water. Cook till the gnocchi rises, then three min more. In last min add some chopped fresh english spinach if u like. Drain.
Serve, then pour sauce over the top.

Number of Servings: 4

Recipe submitted by SparkPeople user XVEGGIEX.