1 Cook gnocchi in a large pan of boiling water, according to packet instructions. Drain gnocchi and return to pan.

2 Meanwhile, heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Cook bacon for 2–3 minutes. Add garlic and curry leaves; cook for 1–2 minutes.

3 Add the sprouts and cook for minute. Add the asparagus and beans; cook for 1 minute. Stir through the lemon zest and juice, mint and half of the parmesan. Season generously with cracked black pepper.

4 Remove from heat and add to gnocchi. Toss to combine. Divide between four serving bowls, and sprinkle with remaining parmesan and pepper. Serve.