Step 1

Heat the oil in a skillet over medium heat. Add the sun-dried tomatoes, onion, garlic, cherry tomatoes and a pinch of salt & pepper. Cook down for 5-7 minutes, or until the cherry tomatoes burst. Stir in the sage and remove from the heat. Allow to cool for a couple minutes.

Step 2

Add the tomatoes from the skillet to a food processor with the pumpkin, tomato paste and broth. Blend until smooth and set aside.

Step 3

Place the empty skillet back on the stove over medium heat. Add the sausage and cook until browned on both sides (approx. 2-3 minutes per side). Remove from the skillet.

Step 4

Add the sauce to the empty skillet over medium heat. Add the cream, oregano, basil and more salt & pepper if needed.

Step 5

Bring a pot of water to a boil. Add the gnocchi and cook until they float to the top (approx. 3 minutes).

Step 6

Drain and add the gnocchi to the sauce. Add the sausage back to the skillet. Top with vegan parmesan & basil and serve. Bread on the side for dipping is highly recommended.