{"id":13944,"date":"2025-12-30T09:40:38","date_gmt":"2025-12-30T09:40:38","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=13944"},"modified":"2026-01-18T20:26:27","modified_gmt":"2026-01-18T20:26:27","slug":"black-kale-ricotta-bites-with-pumpkin-fondue","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/black-kale-ricotta-bites-with-pumpkin-fondue\/","title":{"rendered":"Black Kale Ricotta Bites with Pumpkin Fondue"},"content":{"rendered":"<p>Today I\u2019m bringing you a simple, tasty and wholesome first course: <strong>Black Kale Ricotta Bites<\/strong> served with a <strong>silky Pumpkin Fondue<\/strong>. This recipe is easy to make yet impressive on the plate\u2014perfect for anyone looking for a colourful, nutritious and naturally gluten-free dish.<\/p>\n<p><strong>Black kale<\/strong> 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 <strong>pumpkin fondue<\/strong> completes the dish with its natural sweetness and velvety texture, creating a harmonious and irresistible contrast.<\/p>\n<p>These little bites are well-balanced mouthfuls, ideal for those who want a healthy yet satisfying meal\u2014perfect 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 <strong>creativity, lightness and taste<\/strong>.<\/p>\n<p data-start=\"956\" data-end=\"1203\"><a href=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/12\/Pepite-al-cavolo-nero-con-fonduta-di-zucca-17-632x474.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13939 aligncenter\" src=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/12\/Pepite-al-cavolo-nero-con-fonduta-di-zucca-17-632x474.jpg\" alt=\"ilaria-bertinelli-pepite-al-cavolo-nero-con-fonduta-di-zucca\" width=\"632\" height=\"474\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/12\/Pepite-al-cavolo-nero-con-fonduta-di-zucca-17-632x474.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/12\/Pepite-al-cavolo-nero-con-fonduta-di-zucca-17-800x600.jpg 800w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/12\/Pepite-al-cavolo-nero-con-fonduta-di-zucca-17-267x200.jpg 267w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/12\/Pepite-al-cavolo-nero-con-fonduta-di-zucca-17-768x576.jpg 768w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/12\/Pepite-al-cavolo-nero-con-fonduta-di-zucca-17-705x529.jpg 705w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/12\/Pepite-al-cavolo-nero-con-fonduta-di-zucca-17.jpg 1200w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/p>\n<h1 style=\"text-align: center;\"><strong><span style=\"color: #800000;\">Black Kale Ricotta Bites with Pumpkin Fondue<\/span><\/strong><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"text-decoration: underline; color: #800000;\"><strong>10.4 g carbohydrates per 100 g<\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for 4 servings<\/strong><\/span><\/h2>\n<ul>\n<li>375 g ricotta cheese<\/li>\n<li>100 g grated Parmigiano Reggiano<\/li>\n<li>90 g potato starch*<\/li>\n<li>20 g brown rice flour*<\/li>\n<li>150 g black kale<\/li>\n<li>1 egg<\/li>\n<li>1 garlic clove<\/li>\n<li>extra virgin olive oil<\/li>\n<li>brown rice flour*, for dusting<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p><strong>\u00a0<span style=\"color: #800000;\">Ingredients for the pumpkin fondue<\/span><\/strong><\/p>\n<ul>\n<li>300 g milk<\/li>\n<li>200 g cooked, peeled pumpkin (see below on how to cook it)<\/li>\n<li>100 g grated Parmigiano Reggiano<\/li>\n<li>nutmeg<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on\u00a0<a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><strong>\u00a0<\/strong><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>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.<\/li>\n<li>Set aside a few leaves to decorate your plates, then transfer the remaining kale to a blender and blend into a smooth mixture.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Spoon a little of the pumpkin fondue onto each serving plate.<\/li>\n<li>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.<\/li>\n<li>Serve hot.<\/li>\n<\/ol>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today I\u2019m 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\u2014perfect for anyone looking for a colourful, nutritious and naturally gluten-free dish. Black kale is a true nutritional powerhouse: rich in vitamins A, C [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":13938,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1328],"tags":[3674,2006,3678,1913,3676,2197,3677,3679,2278,3675,2211,3680],"class_list":["post-13944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primi-piatti-en","tag-black-kale-ricotta-bites","tag-carb-count","tag-colourful-confort-food","tag-fonduta-di-zucca-en","tag-gluten-free-recipe","tag-gluten-free-with-carb-counting","tag-healthy-autumn-recipe","tag-inclusive-cooking-naturally-gluten-free","tag-pumpkin-fondue","tag-ricotta-gnocchi-gluten-free","tag-senza-glutine-con-conta-dei-carboidrati","tag-vegetarian-gluten-free"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Black Kale Ricotta Bites with Pumpkin Fondue - 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