Preheat oven to 425 degrees F. In a large bowl combine broccoli and brussels sprouts with 2 tablespoons olive oil, salt and pepper. Bake on aluminum foil lined baking sheets in a single layer for 25-30 minutes.

In a small bowl sprinkle chia seeds over water. Let sit for 5-10 minutes until thickened.

In a large bowl combine pumpkin puree, nutritional yeast, chia egg and flour. Mix until dough form.

Form dough into 4 balls and roll out into long thin thread (using more flour as needed). Cut into one inch segments and lightly press down on each one with a fork.

Bring a pot of water to a boil. Add salt to taste. Add gnocchi. Cook for 2-4 minutes. Remove from pot.

Heat pan over medium heat and add 1 tablespoon olive oil. Lightly pan fry each gnocchi until browned.

Serve with vegan basil pesto, roasted broccoli, roasted brussels sprouts and pumpkin seeds.