Hearty, flavourful and super easy to make, our rich gnocchi bake is packed with goodness and easy on the washing-up! Sweet cherry tomatoes, tangy balsamic, aromatic basil & warming chilli make a delicious tomato sauce to bake your gnocchi and lentils. A perfect weeknight dish to satisfy everyone and any leftovers can be reheated for a quick lunch the next day.
TIME: 40 minutes
1 tablespoon olive oil (+ extra to drizzle)
1 onion, finely chopped
3 cloves garlic, grated
2 x 400g / 14 oz tins cherry tomatoes
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 vegetable stock cube
½ small bunch of basil, (about 10g / 0.4 oz) shredded (+ leaves to garnish)
1 handful of spinach, (about 30g / 1 oz) roughly chopped
1 x 400g / 14 oz tin green lentils, drained & rinsed
1 pack gnocchi (400g / 14 oz)
pinch of dried red chilli flakes (optional)
pinch of sea salt & black pepper
Preheat the oven to 200°C fan / 425°F. To make the tomato sauce, put the oil in a large deep casserole dish over medium heat. Add the onion and fry for 8 minutes until softened. Add the garlic and fry for 30 seconds until fragrant.
Pour in the tinned cherry tomatoes, 150ml / 5 fl oz of hot water (or add ½ a tin of hot water), the balsamic vinegar, maple syrup, then crumble in the stock cube and stir. Bring to the boil and then stir through the basil and spinach until wilted.
Mix in the lentils and gnocchi. Drizzle over some more olive oil, season with flaky sea salt and pepper and bake for 25 minutes. Serve topped with a sprinkling of chilli flakes, if you like, and some basil leaves.
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