Easy Gnocchi Bake with Rich Tomato Sauce and Lentils

This gnocchi bake is not only hearty and flavorful but also simple to prepare. It’s a delicious dish that’s loaded with nutrients and minimizes cleanup. It’s perfect for a weeknight meal, and any leftovers can be easily reheated for a quick lunch the next day.

Here’s how to make it:

Ingredients:

• 1 tablespoon olive oil (plus extra for drizzling)
• 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 (plus extra leaves for 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 chili flakes (optional)
• Pinch of sea salt & black pepper

Method:

1. Preheat the oven to 200°C fan / 425°F.
2. Heat the olive oil in a large deep casserole dish over medium heat. Add the chopped onion and cook for about 8 minutes until softened.
3. Add the grated garlic and cook for another 30 seconds until fragrant.
4. Pour in the tinned cherry tomatoes and 150ml / 5 fl oz of hot water (or half a tin of hot water).
5. Add the balsamic vinegar, maple syrup, and crumbled vegetable stock cube. Stir well.
6. Bring the mixture to a boil, then add the shredded basil and chopped spinach. Cook until the spinach wilts.
7. Stir in the drained and rinsed lentils and the gnocchi.
8. Drizzle some more olive oil over the top and season with sea salt and black pepper.
9. Bake for 25 minutes.
10. Serve topped with a sprinkling of chili flakes (if desired) and some basil leaves for garnish. Enjoy!