Bring a large pot of salted water to a boil.

Add the pumpkin puree, water, dry mashed potatoes, garlic, salt, and nutmeg to a bowl and use a fork to combine. Add 2/3 cup flour, starting with a fork, then using your hands to incorporate, kneading into a dough, and sprinkling more flour as needed until the dough is still moist but not tacky or sticky.

Transfer to a clean, dry cutting board and knead for about 30 seconds and form into a ball. You can roll into longer logs to cut into even pieces, or break off 1.5 tbsp-sized pieces with a pastry cutter and roll into perfectly round balls. Use the back of a butter knife to score 8 lines across the entire width of the ball to form a pumpkin shape.

Carefully transfer them to the boiling water, working in shifts as needed, and simmer until they float. Use a slotted spoon to remove and set aside. Press a pepita into each one as the stem.

Optional: Heat a large skillet over medium heat and add a bit of oil or water and pan-sear the gnocchi for a few minutes until the bottoms are golden. Turn off the heat or set it to very low, add a splash of water to the pan, and cover to keep warm.

While the gnocchi is cooking, prepare your sauce. Heat a large skillet over medium-low heat and add a splash of water or cooking oil to coat. Add in the shallot and garlic and sauté for 2-3 minutes until tender and fragrant. Pour in the coconut milk and pumpkin puree, and add the bouillon, nutritional yeast, herbs, and spices. Bring to a gentle simmer, stirring frequently, and season to taste with salt and pepper. Simmer for a few more minutes until it’s thick and bubbly.

To serve, pour a ladle of sauce into a shallow bowl and place the warm gnocchi on top of the sauce. Add a sprinkle of basil and enjoy!