• 270g chickpeas Chickpeas, canned, drained
• 270g gnocchi Gnocchi
• 80g courgette Courgette
• 80g peas Peas, frozen, boiled
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 15g pesto Pesto, green
• 15g almonds Almonds
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the courgette and peas, 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

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the courgette and peas 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 pesto, almonds for extra energy-dense calories.

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