Butternut Squash Gnudi with Kale, Parmesan, and Pepitas

Instructions

1. • 2½ pounds butternut squash, peeled, halved, seeded, and sliced ¼ inch thick
   Place squash in large microwave-safe bowl and cover with microwave-safe plate. Microwave at 100 percent power until fully tender, 20 to 25 minutes, stirring halfway through microwaving. Carefully remove plate and drain squash in colander, discarding liquid. Set squash aside to cool slightly.
2. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees F/150 degrees C. Line bottom of large roasting pan with dish towel, folding towel to fit smoothly, and set aside. Spray 8-inch square baking pan with vegetable oil spray and line with plastic wrap, smoothing bottom with plastic bench scraper; set aside.
3. • 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 
   • 1 teaspoon kosher salt
   Measure out 21 ounces (about 3 cups) cooked squash (reserve remaining squash for another use). Place squash in food processor and process until smooth, about 1 minute, scraping down sides of bowl as needed. 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. Transfer mixture to prepared baking pan, smooth top with spatula, and tap pan on counter to release air bubbles.
4. Cover baking pan tightly with aluminum foil and place in center of prepared roasting pan. Place roasting pan in oven and carefully pour 8 cups boiling water into roasting pan. Bake until center of mixture is set, no longer sticks to fingers when gently pressed, and registers 170 to 180 degrees F/77 to 82 degrees C, 1 hour to 1 hour 10 minutes. Remove baking pan from water bath, discard foil, and let cool slightly, about 10 minutes. Refrigerate gnudi in pan until firm, about 1 hour. (At this point gnudi can be wrapped in plastic wrap and refrigerated for up to 3 days.) Carefully unmold gnudi onto cutting board, discarding plastic. Using wet knife, cut gnudi into 1 by ¾-inch rectangular pieces, wiping knife with dish towel and rewetting between cuts. You will have 50 to 60 pieces. 
5. • 2 tablespoons vegetable oil 
   • 1 pound kale, stemmed and chopped 
   • 2 tablespoons water 
   • 2 tablespoons unsalted butter 
   • 2 garlic cloves, minced 
   • 1 teaspoon sherry vinegar 
   • Kosher salt and pepper
   For the Kale: Heat oil in large saucepan over medium-high heat until shimmering. Add kale and cook until slightly wilted, 1 to 2 minutes. Add water, butter, garlic, and vinegar and cook, stirring occasionally, until wilted and fragrant, 1 to 2 minutes. Season with salt and pepper to taste and divide among 4 shallow bowls.
6. • 3 tablespoons unsalted butter 
   • 2 tablespoons fresh sage, chopped fine 
   • Kosher salt and pepper 
   • 2 tablespoons roasted, salted pepitas 
   • Finely grated lemon zest for serving 
   • Parmesan cheese, shaved with vegetable peeler, for serving 
   • Extra-virgin olive oil for serving
   Meanwhile melt butter in 12-inch nonstick skillet over medium heat. Add half of gnudi and 1 tablespoon sage, cover, and cook until browned on one side, 2 to 4 minutes. Season with salt and pepper to taste. Divide gnudi evenly between 2 bowls. Repeat with remaining gnudi and remaining 1 tablespoon sage; season with salt and pepper to taste and divide evenly between remaining 2 bowls. Sprinkle with pepitas, lemon zest, and shaved Parmesan; drizzle with oil; and serve.