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To make the peanut butter, put the nuts into a processor with the salt and honey and blitz till the whole thing starts to change texture.
Add the oil slowly and watch as it turns to butter before your very eyes.
As soon as it’s smooth and shiny, stop and transfer the mixture to a jar.
Preheat the oven to 200°C/fan 180°C and have a roasting dish (about 30cm x 22cm x 5cm) at the ready.
Bring a pan of water to the boil, then add the gnocchi.
Boil until they come to the surface, then take off the heat, drain and set aside.
Put the chicken into a large bowl.
Add the honey, oil, curry paste, peanut butter and salt, and mix it all well with your hands, massaging in all that flavour.
Then put it into the roasting dish along with the broccoli, onions and gnocchi and bake for 30 minutes, giving it a stir halfway through.
Serve topped with the chopped nuts, coriander and a squeeze of lime.
Freeze any leftovers in a tub or freezer bag.