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Begin by heating the oven to 200 degrees Celsius
Wash and pat dry your courgettes, chop into 1cm rounds and then chop in half again to form semi circles
Add to a roasting tray with a drizzle of olive oil and a pinch of sea salt
Roast for 30 mins
Make your roasted red pepper sauce by blending the drained red peppers, almonds and nutritional yeast together to form a smooth sauce
Boil your gnocchi in salted water, you will know the gnocchi iss ready when they float to the top, be careful not to overcook
Mix the gnocchi, drained chickpeas and red pepper sauce over a medium-low heat
Top with the roasted courgette and serve with a sprinkle of flakes almonds and cracked black pepper