Place the roasted pumpkin puree in a large mixing bowl. Add the buckwheat flour and just enough all-purpose flour to dry out the dough without making it too stiff; for me, 70 grams was enough.

Mix the dough with a spatula to fully incorporate both flours into the pumpkin. The final texture should be like modeling clay: still slightly moist, but not sticking to your work surface.

Take portions of the dough and roll them into logs about 1/2 inch (1 cm) thick. Use a spatula to cut the logs into 2/3 inch (1.5 cm) pieces to form the gnocchi. As you make them, place the gnocchi on a tray dusted with all-purpose flour.

Boil the gnocchi in plenty of lightly salted water. They’ll be ready in just a few minutes, when they float to the surface.

Scoop out the gnocchi with a slotted spoon, transfer them to a bowl, and toss with the olive oil and finely chopped sage leaves. Mix well.

Transfer the gnocchi to a lightly greased baking dish. Spread the "Vegan Béchamel" over the top and bake using one of these methods:
- In an air fryer at 320°F (160°C) for 15-20 minutes;
- In a preheated oven at 350°F (180°C), bake for 20 minutes.

Remove the baking dish, sprinkle with finely chopped walnuts, and serve.

NOTE: For best results, use a pumpkin variety with drier flesh, such as Hokkaido or Delica, when making the gnocchi.