For the gnocchi add the cooled pumpkin puree and flour into a bowl and combine to a dough. Start with 250g of flour and add more of needed. You should be able to shape the dough, however it should be softer in consistency than pasta dough.
Roll gnocchi dough into logs on a floured surface and cut into 1 cm gnocchi. Place on a lined baking sheet or a floured cutting board.
Meanwhile heat up a pan on medium with some olive oil and fry garlic, pumpkin seeds and sage until fragrant and season with pepper
Bring some water to a bowl. Season generously with salt and boil the gnocchi, one batch at a time. The gnocchi are ready when they float at the surface of the cooking water.
Add the gnocchi to the garlic mixture and fry until lightly browned. Add in the kale continue frying until the kale has slightly wilted. Last but not least add nutritional yeast and lemon juice. Garnish with more pumpkin seeds, walnuts and micro greens.
Recipe by at https://fannythefoodie.com/2018/11/05/pumpkin-gnocchi-kale-pumpkin-seeds-garlic/