Pumpkin Gnocchi with Italian Veggie Sauce

Wanted to try a recipe out of one of the China Study Cook Books of course me being who I am, just took the recipe and made my own. This was really very good even my husband who frankly told me that he doesn't like pumpkin unless it is pie loved this and said that this was a keeper. :) I hope you do try this. For those of you who want something "heavy" this is it, its very filling!!!
 Lets get COOKING!!!
 
    Prepare your large pot with water and salt. Turn it on so that it will be ready when your noodles are done.
Pumpkin Gnacchi
 In a standard mixer place
1 15oz can pumpkin puree
2 3/4 Cup Whole Wheat Flour
2 Tbsp Tapioca flour
 Mix this into a soft dough Don't over work the dough. You don't want to develop the gluten. 
Take a chunk of this dough and roll it into long strips like a snake. Kids can do this part it is fun for them ;) The rope should be about an inch thick. Cut into this rope about every inch.
 Continue to do this until all of your dough is gone.
Place them into your salt water and when they start to float they are done. Take them out and set them aside. I put mine back into my mixing bowl until the veggies were done. Dump the water and in the same pot (Why dirty another dish right.) add

Veggies and sauce.
1 Onion, Chopped
1/4 Cup Veggie Broth or Water
2 Large Zucchini, Sliced
1 Cup Sweet Potato, Yam, or Acorn Squash. Fresh or Frozen
1 Cup Fresh Mushrooms, Diced or Sliced
4-6 Cups Chopped Kale
1 28oz Can Tomato, Chopped or Smashed
2 tsp Italian Seasoning
1 packet of Italian Dressing Mix (Powdered)
Salt to taste

In the pot add your onions, and broth cook for 5 minutes on high to Medium High
Add in your acorn squash, yam, or sweet potato cover and cook for 3 minutes
then toss in everything but the kale and cook until its all warm. Add in the Kale and let it wilt but not get soggy. About 2 minutes.(Soggy greens are yucky) toss in your Gnacchi and serve. Garnish with Olives and or Green onions. Kind of taste like Pizza Sauce. :)

Hope you all love this recipe as much as I do!!!
 Much Love, Emily Bryar