Boil the potatoes until soft. Mash them well. Let them cool slightly.

Add the flour, vegan butter, and nutritional yeast. Mix gently until a soft dough forms. Don't overmix!

Shape the dough into a ball. Cover it and let it rest for about 15 minutes.

Lightly flour your work surface. Roll the dough into a long rope, about 1 inch thick. Cut the rope into small pieces (about 1 inch long). Use a fork to make ridges on each piece.

Boil water in a large pot. Add your gnocchi. They are done when they float to the surface, usually about 2-3 minutes. Don't overcook them; they'll become mushy.

If using fresh tomatoes, chop them. Sauté the tomatoes in olive oil with garlic for a rich flavor. Add herbs like basil or oregano for extra taste. Simmer until the tomatoes soften and the sauce thickens.

If using canned tomatoes, open the can and add the tomatoes to a pan with some olive oil and garlic. Simmer until the sauce reduces to your desired consistency.

Gently toss the cooked gnocchi with your warm pomodoro sauce. Make sure all the gnocchi are coated.