Bring a large saucepan of salted water to the boil, add the gnocchi, tenderstem broccoli and kale, and cook for 3-4 minutes until tender, adding the peas for the final minute.

Drain and set aside.

Warm the olive oil in the same pan over medium-high heat, add the garlic and a pinch of chilli and salt, and cook for 1-2 minutes until fragrant.

Add the butter beans along with their liquid and simmer on medium-low heat for 10 minutes.

Tip the veggies and gnocchi into the pan.

Add the coconut yoghurt, basil, lemon zest, chilli flakes, a generous pinch of salt and plenty of black pepper, and stir until combined.

Divide the gnocchi between bowls and finish with a drizzle of lemon juice and olive oil.