In a large mixing bowl, combine the pumpkin puree, salt, ground nutmeg, and ground cinnamon. Mix well.

Gradually add the all-purpose flour to the pumpkin mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable. If it's too sticky, add a little more flour.

On a lightly floured surface, divide the dough into small portions. Roll each portion into a long rope about 1/2 inch in diameter.

Cut the ropes into bite-sized pieces, about 1 inch long. You can leave them as is or use a fork to create ridges on the gnocchi.

Bring a large pot of salted water to a boil. Add the gnocchi in small batches, making sure not to overcrowd the pot. Cook for about 2-3 minutes or until the gnocchi float to the surface.

Using a slotted spoon, transfer the cooked gnocchi to a plate or tray. Repeat the process until all the gnocchi are cooked.

In a large skillet, heat vegan butter or olive oil over medium heat. Add the cooked gnocchi in a single layer and sauté until they become slightly crispy and golden brown. This will take about 3-4 minutes per batch.

Remove the cooked gnocchi from the skillet and place them on a serving dish. Garnish with fresh sage leaves and season with salt and pepper to taste.

Serve the pumpkin gnocchi warm and enjoy!