Today I’m bringing you a simple, tasty and wholesome first course: Black Kale Ricotta Bites served with a silky Pumpkin Fondue. This recipe is easy to make yet impressive on the plate—perfect for anyone looking for a colourful, nutritious and naturally gluten-free dish.

Black kale is a true nutritional powerhouse: rich in vitamins A, C and K, fibre and antioxidants, it adds both colour and a pleasant slightly bitter note, beautifully balanced by the creaminess of the ricotta. The pumpkin fondue completes the dish with its natural sweetness and velvety texture, creating a harmonious and irresistible contrast.

These little bites are well-balanced mouthfuls, ideal for those who want a healthy yet satisfying meal—perfect for everyday lunches or dinners with family and friends, as well as for special occasions. An inclusive recipe that celebrates the flavours of autumn with creativity, lightness and taste.

Black Kale Ricotta Bites with Pumpkin Fondue

10.4 g carbohydrates per 100 g

Ingredients for 4 servings

• 375 g ricotta cheese
• 100 g grated Parmigiano Reggiano
• 90 g potato starch*
• 20 g brown rice flour*
• 150 g black kale
• 1 egg
• 1 garlic clove
• extra virgin olive oil
• brown rice flour*, for dusting
• salt and pepper

 Ingredients for the pumpkin fondue

• 300 g milk
• 200 g cooked, peeled pumpkin (see below on how to cook it)
• 100 g grated Parmigiano Reggiano
• nutmeg
• salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

 Preparation

1. Wash the black kale, remove the tough stems and slice the leaves into thin strips. Place them in a non-stick pan with olive oil, a garlic clove, a pinch of salt and a ladle of water. Cook until the kale is tender.
2. Set aside a few leaves to decorate your plates, then transfer the remaining kale to a blender and blend into a smooth mixture.
3. In a bowl, combine the ricotta, flour, grated Parmigiano Reggiano, blended kale and the egg. Adjust the seasoning with salt, then shape the mixture into small balls about 3 cm in diameter. Place some wholegrain rice flour in a shallow bowl and roll the ricotta bites in it to lightly coat the surface.
4. Pour the milk into a small saucepan and bring to a boil. Add the grated Parmigiano Reggiano, stir well, then add the cooked pumpkin mashed with a fork. Whisk until you obtain a smooth, creamy fondue. Adjust with salt, pepper and nutmeg.
5. Spoon a little of the pumpkin fondue onto each serving plate.
6. Bring a pot of water to a boil, salt it, then gently add the ricotta bites. Cook them until they rise to the surface. Remove them with a slotted spoon, place them on the pumpkin fondue and top with a little more fondue. Finish with the black kale leaves you set aside for decoration.
7. Serve hot.

How to cook the pumpkin: Cut the pumpkin into cubes and cook it in the microwave at 800 W for 4 minutes, or in a small saucepan with a splash of water.