Vegan Pumpkin Alfredo Gnocchi

0 First make the pumpkin cream sauce. Add the tofu(you don't need to press it) to a blender, then add the non-dairy milk, pumpkin puree and a pinch of salt and pepper. Blend until smooth. Set aside.
1 Now, heat the olive oil on medium high in a large non-stick skillet. Add the sliced sausages and then sauté, reducing heat as needed, until the sausages are brown. About 3 to 5 minutes. 
2 Add the garlic and continue sautéing for about 1 minute. 
3 Now, add the gnocchi, thyme and sage to the pan and sauté with the sausages and garlic for 2 to 3 minutes, or until the gnocchi is starting to brown. 
4 Then, pour in the pumpkin cream sauce you made. Toss with the gnocchi and sausages. Now, if your sauce is really thick, add the vegetable broth, if it is on the thinner side(it may be thinner if you used silken tofu, as opposed to firm), you can skip the broth. 
5 Then add the vegan Parmesan, lemon juice and a pinch of salt and pepper. 
6 Stir to combine everything and let the Parmesan melt. 
7 Let the gnocchi simmer in the sauce to finish cooking. Another 2 to 3 minutes. 
8 Once the gnocchi is tender, taste and adjust seasonings. Serve with extra vegan Parmesan on top if desired.