Butternut Squash Gnocchi (Vegan + Gluten-Free)

Ingredients

• 1/2 tsp pepper
• 1/2 tsp red pepper flakes
• 2-3 tbsp olive oil
• 2 tbsp minced garlic
• 4 tbsp vegan butter
• 1 medium butternut squash, (peeled and cut into 2″ pieces- about 2½ cups)
• 1 large russet potato, (peeled and cut into 2″ pieces- about 1½ cups)
• 2 cups gluten-free flour, (I used Bob’s Redmill 1:1 baking flour or use cassava flour for grain-free!)
• 1.5 tsp salt, (divided)
• 1/2 cup vegan parmesan cheese, (I used Violife)
• 6-7 fresh sage leaves, plus more for garnishing (if desired)