Preheat the oven to 375°F. Add potatoes to a baking sheet and roast for 50 minutes or until fork tender. Peel and cool potatoes. Put through a potato ricer and add to a large mixing bowl. Stir in flour, salt, and oil until a soft dough forms. You may need to mix with your hands to fully incorporate.

Line a baking sheet with parchment paper. Divide the dough into quarters. Working with one piece at a time, roll the dough into a long rope about ½" wide. Use a bench scraper or sharp knife to cut the rope into ½" pieces. Roll each piece against the tines of a fork to make light ridges. Transfer the gnocchi to the prepare baking sheet. Repeat with remaining dough. Sprinkle flour over gnocchi and toss lightly to coat. Let sit at room temperature for about 1 hour to dry.

While gnocchi are drying, prepare the tofu ricotta. Add all ricotta ingredients to a small food processor. Pulse several times until creamy. Add 1-2 tbsp of non-dairy milk if texture seems too thick. You want a creamy, spreadable consistency. Spoon into a bowl and refrigerate.

When gnocchi are 30 minutes into it's drying time, prepare the roasted pumpkin. Preheat the oven to 425°F. Add cubed pumpkin to a large baking sheet. Toss with olive oil and fresh herbs. Add smashed garlic to the pan. Roast for 20-25 minutes until golden brown and crispy.

To cook the gnocchi, bring a large pot of salted water to a boil. Add half the gnocchi to the pot and let cook for 4-5 minutes or until gnocchi float to the top. Cook for an additional minute at the top. Remove the cooked gnocchi with a slotted spoon and transfer to a baking sheet, spreading out into a single layer. Cook the second batch of gnocchi and add to baking sheet.

Cut butter into small, evenly sized pieces. Add to a large skillet over medium heat. Add herbs and squeeze in the roasted garlic from the roasted pumpkin. Let the butter melt. Once melted, add the gnocchi. Stir or swirl the pan constantly until the butter becomes a light tan color as the milk solids toast in the fat. The gnocchi will toast while the butter browns.

To assemble, spread a generous amount of ricotta on a plate. Top with roasted pumpkin and brown butter gnocchi. Garnish with extra herbs (optional) and freshly cracked black pepper. Enjoy!