Gnocchi:

1. Preheat the oven to 180 degrees Celsius.
2. Add 2 tbsp of olive oil to a large baking dish
3. Add your diced “chicken” and gnocchi to the dish.
4. Add your Italian herbs, porcini salt, rainbow pepper and 1 tbsp of vegetable bouillon, and coat well.
5. Cook for 30 minutes (until the gnocchi is golden crispy).
6. Mix the “parmesan cheese” cornflour in a jug.
7. Mix 200ml of boiling water, 1 tbsp vegetable bouillon, “soft cheese”, rainbow pepper and porcini salt in a bowl to make your sauce.
8. Add your sauce to the gnocchi and mix well.
9. Cook for another 10 minutes until the sauce has thickened.
10. Serve with your salad and matcha- enjoy!

Salad:

1. Add the extra virgin olive oil, lemon juice, honey, mustard, salt and pepper to a large bow, and mix well.
2. Add the salad ingredients and coat everything well.