With the wintery vibes at the moment I wanted to whip up something that was really hearty and flavourful. If you are wanting low carb you can swap the gnocchi for butter beans. If using Gnocchi make sure you choose a brand that has over 95% potato. Even better make themyourself- a fun one for kids to make.
Ingredients
1 tablespoon olive oil (+ extra to drizzle)
1 onion, finely chopped
3 cloves garlic, grated
2 x 400g tins cherry tomatoes or tinned tomatoes
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 vegetable stock cube (or whatever flavour you have on hand)
small bunch of basil, shredded (could also use parsley)
4 handfuls of spinach
1 x 400g tin green lentils, drained & rinsed
1 packet gnocchi
pinch of dried red chilli flakes (optional)
pinch of sea salt & black pepper
Instructions
Preheat the oven to 200°C fan.
To make the tomato sauce, put the oil in a shallow 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, 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.
Optional: Add in some ricotta or feta before you bake. Next level!