Fill a large saucepan with water and bring to the boil. Meanwhile, mince the garlic and dice the chilli. Chop up your mint and basil. Heat a glug of oil in a large frying pan and add the chilli, half the garlic, and breadcrumbs. Keep them moving and let them turn a lovely golden brown colour before setting aside on kitchen paper to soak up excess oil.

Meanwhile, dice the shallot as finely as possible. Trim the asparagus tips off (leave them whole) and cut the stalks into 1-2cm rounds.

Heat a splash of oil in a large frying pan and fry the shallot and asparagus with a pinch of salt for 5 mins, then add the other half of the minced garlic and cook for 1 min.

Tip the gnocchi into the boiling water and cook following pack instructions.

Pour the white wine into the pan with the asparagus. Let it bubble for a moment, then stir through the nutritional yeast. Add the drained gnocchi along with some gnocchi cooking water and stir well. Squeeze in the lemon, stirring constantly, and then serve on a plate topped with chopped mint, chopped basil, breadcrumbs and Parmesan.