WHY THIS RECIPE WORKS Gnudi are gnocchi-like dumplings that are traditionally made with strained ricotta and nothing more than a light dusting of semolina flour—essentially a ravioli filling minus the pasta. The result is something much more cloud-like and ethereal than gnocchi. In this version, we used butternut squash instead of ricotta to create the ultimate fall dish, with wilted kale, Parmesan, and pumpkin seeds. The challenge in trying to make these dumplings was getting them to hold together without diluting the squash flavor with large quantities of binders such as flour and eggs. So we used a little tapioca starch and egg white powder to effectively bind water and form a stable but supertender gel. The dough was too delicate to knead and roll out, so instead we baked it in a water bath and then cut the gnudi by hand. Do not substitute raw egg whites for the egg white powder, as the extra water will ruin the texture of the gnudi. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. It may seem strange, but the dish towel raises the baking pan off the bottom of the roasting pan, preventing the gnudi from overcooking on the bottom, and also provides traction for the baking pan so it doesn’t slip when removing the roasting pan from the oven. A few gnudi will not be a perfect 1 by ¾-inch size. If you prefer, trim the whole block into a 6-inch square and then cut into 48 even pieces.

Serves 4

TOTAL TIME: 2 hours (plus 1 hour chilling time)

INGREDIENTS

• FOR GNUDI:
• 2½ pounds butternut squash, peeled, halved, seeded, and cut into 1½-inch pieces
• 1½ ounces Parmesan cheese, grated fine (¾ cup)
• 3 tablespoons plus 1 teaspoon egg white powder
• 3 tablespoons unsalted butter, cut into 4 pieces
• 2 tablespoons plus 2 teaspoons tapioca starch
• ½ teaspoon salt

• FOR KALE:
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 pound kale, stemmed and chopped
• 2 tablespoons water
• 5 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon sherry vinegar
• Salt and pepper
• 2 tablespoons minced fresh sage
• 2 tablespoons roasted, salted pepitas
• Finely grated lemon zest
• Parmesan cheese, shaved

INSTRUCTIONS

• FOR GNUDI:

1. Microwave squash in large bowl, covered, until tender when pierced with tip of paring knife, 15 to 20 minutes, stirring halfway through microwaving.
2. Uncover squash, being careful of steam, and transfer to colander to drain; set aside to cool slightly.
3. Adjust oven rack to middle position and heat oven to 300 degrees. Line bottom of large roasting pan with dish towel, folding towel to fit smoothly; set aside.
4. Spray 8-inch square baking pan with vegetable oil spray and line with plastic wrap, smoothing bottom.
5. Measure out 3 cups cooked squash and place in bowl of food processor, reserving remaining squash for another use.
6. Process squash in food processor until smooth, about 1 minute, scraping down sides of bowl as needed.
7. Add Parmesan, egg white powder, butter, tapioca starch, and salt and process until well combined, about 30 seconds, scraping down sides of bowl as needed.
8. Transfer mixture to prepared baking pan, smooth top with spatula, and tap pan on counter to release air bubbles.
9. Cover pan tightly with aluminum foil and place in center of prepared roasting pan.
10. Place roasting pan in oven and carefully pour boiling water into roasting pan to come halfway up sides of baking pan.
11. Bake until center of mixture is set, no longer sticks to your fingers when gently pressed, and registers 170 to 180 degrees, 1 hour to 1 hour 10 minutes.
12. Remove baking pan from water bath, discard foil, and let cool slightly, about 10 minutes.
13. Refrigerate gnudi in pan until firm, about 1 hour.
14. Carefully unmold gnudi onto cutting board, discarding plastic.
15. Dip sharp knife in very hot water, wipe dry, and cut gnudi into 1 by ¾-inch rectangular pieces, rewetting and wiping knife clean between cuts. (You will have 50 to 60 pieces.)

• FOR KALE:

1. Heat oil in large saucepan over medium-high heat until shimmering.
2. Add kale and cook until slightly wilted, 1 to 2 minutes.
3. Add water, 2 tablespoons butter, garlic, and vinegar and cook, stirring occasionally, until wilted and fragrant, 1 to 2 minutes.
4. Season with salt and pepper to taste and divide among individual serving bowls.
5. Meanwhile, melt remaining 3 tablespoons butter in 12-inch nonstick skillet over medium heat.
6. Add half of gnudi and 1 tablespoon sage, cover, and cook until browned on one side, 2 to 4 minutes.
7. Season with salt and pepper to taste, and divide gnudi evenly