Chili crisp honey chicken gnocchi

Boil the gnocchi in rapidly boiling water until they float, about a minute and a half to two minutes; drain.

Cut the chicken thighs into roughly even bite-sized pieces.

Toss the chicken with soy, cornstarch, pepper and a little oil; set aside to marinate.

Pull the strings off the snow peas; cut the green onion whites into pieces and the greens small for garnish; cut the red pepper into thin pieces.

For the sauce, mix chicken stock, soy, hot honey, rice vinegar and chili crisp.

Heat a wok until smoking, add oil, spread the dry gnocchi in an even layer and leave them to colour; cook three to four minutes, tossing now and then, until crisp. Remove.

Add more oil, then the chicken; spread it out and leave it to colour, then toss until cooked through, a couple more minutes, on full heat throughout. Remove to the gnocchi.

Heat the wok almost to smoking, add oil, then the green onion whites, ginger and garlic until fragrant.

Add the red pepper for about 30 seconds, then the snow peas; about two minutes in all, keeping it moving.

Return the gnocchi and chicken, toss, add the sauce and toss 30 to 40 seconds.

Plate and finish with the green onion greens and sesame seed.