Gluten Free Gnocchi with Roasted Pumpkin, Shallots, Kale & Pine Nuts

Method

1. Pre-heat oven to 190°C and line a baking tray with baking paper.
   
2. Place pumpkin, shallots and oregano in a medium bowl. Add 1 tbsp olive oil and season with salt and pepper.
3. Transfer to lined baking tray and roast for 20 minutes or until vegetables are browned and cooked through.
4. Meanwhile, place kale on a separate tray (no oil) and roast for 10 minutes, or until crisp.
5. In a pot of boiling salted water, cook gnocchi as per packet instructions.
6. Heat 1 tbsp olive oil in a large frypan over med/ high heat. Add gnocchi and sauté until golden and crisp.
7. Add pumpkin, shallots and pine nuts and toss to combine.
8. Serve with a sprinkle of the crisp kale and dukkah.
9. Serve and enjoy with family and friends!