Purple Potato Gnocchi with Pumpkin Cream and Black Kale

Method

1. Boil the purple potatoes in cold water for about 40-50 minutes.
2. Prepare the pumpkin cream: in a hot pan with a drizzle of oil, sauté one chopped shallot. Add diced pumpkin, season with salt, and cook for 15-20 minutes, adding hot water as needed. Blend until smooth and keep warm.
3. Prepare the black kale: strip the leaves from the stems, drizzle with oil and a pinch of salt, bake in a preheated ventilated oven at 200°C for 15 minutes. Let cool slightly, then crush into a powder using a mixer. Set aside.
4. Make the gnocchi: peel the slightly cooled potatoes and mash them. Add flour, one egg, and a pinch of salt; knead until well combined.
5. Divide the dough into portions and roll into ropes. Cut into pieces and shape with a gnocchi board or a fork. Place the formed gnocchi on a floured towel with semolina.
6. Cook the gnocchi in lightly salted water just below boiling. Once they float to the surface, drain them.
7. Meanwhile, melt butter in a pan. Toss the cooked gnocchi in the butter for about 30 seconds to glaze.
8. Plate: spread the pumpkin cream on the bottom of the plate, arrange the gnocchi on top, and finish with a sprinkle of black kale powder.