Smash the butter beans on a lined tray with a fork to your preferred texture.
Toss the butter beans with olive oil and the Bosh! seasoning and roast at 210C fan for 15 minutes, shaking halfway, until crisp and golden.
Bring a large pan of salted water to a rolling boil.
Drop in the gnocchi and cook for 2 to 3 minutes, until they float to the surface.
Scoop out 100ml of the cooking water, then drain the gnocchi.
Scoop the avocado flesh into a blender with the basil, pine nuts, garlic, nutritional yeast, lemon juice, olive oil and a good pinch of salt.
Blitz until smooth and silky.
Loosen with the reserved pasta water, a splash at a time, until it's a glossy sauce that coats the back of a spoon.
Return the drained gnocchi to the warm pan off the heat.
Pour over the avocado pesto and toss gently until every piece is coated.
Taste and adjust the salt, pepper and lemon.
Divide the gnocchi between bowls.
Pile the crispy butter beans on top and scatter with the remaining basil, pine nuts and lemon zest.
Eat immediately.
