1. Fry off onions, garlic and mushrooms. 2. Boil the kettle, in a deep pan stir in the vegetable stock, add black pepper, chilli flakes and ground white pepper. 3. Boil butter beans and chick peas in stock for 10-12 mins. 4. Part boil broccoli with chick peas and butter beans for 4-5 mins. 5. Add the onions, mushrooms and garlic to the chick peas, broccoli and vegstock pan, chuck in 500g of gnocchi and let simmer for a few mins making sure the mixture is mixed well. 6. Put the mixture in an oven proof glass dish. 7. Sprinkle kale on top and cheese (vegan option without).