• Preheat the oven to 400°F. Peel and chop the squash, then bake for 40 minutes or until tender on a baking sheet. I used a fork to mash them, but if you like, you can puree it in a food processor or with a hand blender. Let it cool.
• In a bowl, mix the gluten-free flour and salt, then add mashed butternut squash. Mix well until it is thoroughly combined.
• In a large pot, bring water to a boil, and add a pinch of salt.
• Dust flour lightly over a clean countertop. Divide the dough in half and make two thin ropes. You may dust the ropes with more flour if the dough is too sticky. Cut the rope into 1-inch slices.
• Use a gnocchi board. Place the gnocchi dough on the board and press gently across the board with your thumb to make an indentation on the gnocchi. Use a fork. If you don't have a gnocchi board, don't worry; use fork tines to make an indentation.
• Place prepared gnocchi on a parchment-lined baking sheet and lightly dust with flour to prevent sticking.
• Add the gnocchi to boiling water and cook until they float. Drain and top with your favorite sauce.

For The Vegan Cheese Sauce

• Place cashews, water, nutritional yeast flakes, onion powder, garlic powder, salt in a high-speed blender and process until smooth.
• Pour vegan sauce in a pot over medium-high heat, cook until thick, stirring constantly with a whisk
• Pour over gnocchi and serve.