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