Bring gnocchi and 1 tbsp of avocado oil to the boil in a medium saucepan of water.
Simmer as per instructions on the packet. (I normally start doing this halfway through cooking the sauce.
Heat remaining avocado oil in a large pan and cook onion and garlic until the onion is clear.
Add chopped artichokes and cook through.
Add coconut cream and mashed avocado, stirring through until mixed well.
Add zucchini and mushrooms (along with any other desired vegetables).
Add basil and oregano towards the end and black pepper.
Add water if necessary to extend the sauce or more coconut cream for a thicker option
Add the gnocchi and stir through then serve.
A good dusting of nutritional yeast will top it off nicely.
*For chickpea version, add 1 to 2 cups of drained chickpeas; about 1 can or see my notes on chickpea/bean preparation.