1. Pre-heat oven to 190C.
  2. Place pumpkin, shallots and oregano in a medium bowl. Add 1 tbsp olive and season with salt & pepper.
  3. Transfer to a baking paper 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. Into a pot of boiling salted water, add gnocchi and cook as per packet directions.
  6. Heat 1 tbsp olive 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. Divide gnocchi among 4 bowls and sprinkle with crisp kale and dukkah.