Boil a kettle Chop your Tenderstem broccoli in half Trim, then chop your green beans in half Slice your sweet pea pods in half lengthways

Add your gnocchi, chopped Tenderstem broccoli, halved green beans and sliced sweet pea pods to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat Cook for 3 min or until the gnocchi begins to rise to the top of the pot Once done, drain everything

Meanwhile, trim, then chop your spring onion[s] finely

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat Once hot, add the drained gnocchi, Tenderstem broccoli, sliced sweet pea pods and green beans with the chopped spring onion and cook for 4-5 min or until beginning to crisp Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, peel half your Italian hard cheese with a peeler until you end up with a pile of cheese shavings Grate the remaining Italian hard cheese finely

Once the gnocchi has crisped, add 20g [30g] [40g] butter to the pan with a squeeze of your lemon[s] Season with a generous pinch of salt and pepper and give everything a good mix up until the butter has melted – this is your zingy green veg gnocchi

Cut the remaining lemon into 1 wedge per person

Serve the zingy green veg gnocchi topped with the grated Italian hard cheese and cheese shavings Garnish with a lemon wedge and season with a grind of black pepper Enjoy!