• 270g chickpeas Chickpeas, canned, drained
• 270g gnocchi Gnocchi
• 80g aubergine Aubergine
• 80g courgette Courgette
• 15g balsamic vinegar Balsamic Vinegar
• 5g honey Honey
• 3g garlic Garlic
• 5g olive oil Olive Oil
• 30g goat's cheese Goat's Cheese, soft
• 15g walnuts Walnuts
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the aubergine and courgette, then measure out the sauce ingredients.

2. 2

   Pan-fry the gnocchi in a non-stick pan for 6-8 minutes until golden and crisp.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.

5. 5

   Meanwhile, steam or stir-fry the aubergine and courgette for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: gnocchi first, then the veg and chickpea, spooning over any remaining sauce. Finish with the rocket.

7. 7

   Bulking upgrade: add the goat's cheese, walnuts for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.