Jade Giant Pumpkin & Kale Gnocchi

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Skill Level
Preparation Time 30 minutes Total Time 40 minutes
Servings 6 Cost Per Serving $.86
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Image of kale gnocchi


1/2 cupPumpkin Puree (canned or fresh roasted and pureed)
1/2 cupLight Ricotta Cheese
2 cupsSpelt Floure
2 tbspKale Ink (recipe below)
1 tspLemon Zest
1/2 tspGround Nutmeg
To TasteSea Salt and Ground Black Pepper
Kale Ink
2 cupsKale, tough ribs (stems) removed
2 tbspWater
1 tbspLemon Juice
To TasteSea Salt
1 tbspOlive Oil
8Sage Leaves
1/4 cupOnion, medium dice
1 cupKale, tough ribs (stems) removed and roughly chopped
1 tspChili Flakes (optional)
2 tspLemon Juice
1 tbspPecorino Cheese (or any sharp cheese), freshly grated
To TasteSea Salt and Ground Black Pepper


​Kale Ink

  1. Bring a large pot of water to a boil. Add your kale and boil for about 1 minute. Remove kale and place immediately into a bowl of ice and water.
  2. In a blender, blend the kale, 2 tbsp of water, lemon juice and a pinch of salt and pepper until smooth. Add a little more water if it does not blend well.
  3. Pass the puree through a fine mesh strainer (sieve) to remove any fibrous pieces. Put kale ink aside.


  1. Place your pumpkin puree, ricotta, egg, kale ink, lemon zest, nutmeg and a pinch of sea salt and ground black pepper in a large bowl. Mix together until all the ingredients are well incorporated.
  2. Slowly add your spelt flour and continue to mix until it forms a ball of dough. Add more or less flour to reach a soft, but not sticky, ball of dough. If not rolling the dough out immediately, place it in the refrigerator.
  3. Divide the ball of dough into four pieces, and on a floured surface roll each piece out into a long strand about ¾ of an inch thick. Using a floured knife cut the dough strand into small gnocchi pieces about an inch long.
  4. Optional: roll each gnocchi along the tines of a fork to create the traditional gnocchi pattern.
  5. Place gnocchi on a large baking tray lined with parchment paper and cover with a clean dish cloth to prevent them from drying out. If you are not cooking them right away, you can freeze or refrigerate them.
  6. When ready to cook, bring a large pot of water to a boil. Add the gnocchi. Once they start to float (around 1 to 2 minutes), they are cooked and ready to remove from the water.


  1. Add olive oil to a medium sauce pan over medium heat. Add your onions and sauté for about 2 minutes. Add the kale, lemon juice, sage leaves, chili flakes (optional) and a pinch of salt and ground black pepper.
  2. Sauté for another 2 minutes. Add some of your gnocchi to the pan and incorporate well with the sauce. Plate gnocchi and garnish with a little grated pecorino cheese.


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  • Anemia can also be caused by not getting enough iron in your diet. This is why it is important to eat a nutritious diet that includes iron-rich foods. Leafy green vegetables such as spinach, kale and chard are rich in iron. 
  • The type of iron found in vegetables, called non-heme iron, is not absorbed as well as the type of iron in foods that come from animals. In fact, vegetarians need to consume twice as much iron as non-vegetarians to meet their iron needs. To help your body absorb more non-heme iron, include a source of vitamin C. Citrus fruit, bell peppers and strawberries are all excellent sources of vitamin C that make a great addition to your leafy greens.