Gluten Free Gnocchi with Roasted Pumpkin, Shallots, Kale & Pine Nuts
- Pre-heat oven to 190°C and line a baking tray with baking paper. - Place pumpkin, shallots and oregano in a medium bowl.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Pot
- Skillet
Ingredients
- San Remo Gluten Free Gnocchi 500g
- 400g pumpkin, diced into 2cm cubes
- 2 shallots, peeled and quartered
- 6 oregano sprigs, leaves removed
- 2 tbsp olive oil
- Salt
- pepper
- 4 kale leaves, stems removed and torn into bite sized pieces
- 80g pine nuts, toasted
- Dukkah, to garnish
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