Butternut Squash Gnudi with Kale Parmesan and Pepitas

Ingredients

• 2½ pounds butternut squash , peeled, halved, seeded, and sliced ¼ inch thick
• 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
• 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
• 3 tablespoons unsalted butter
• 2 tablespoons fresh sage leaves , 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

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