Hearty Tomato & Gnocchi Bake

• 1 tablespoon olive oil (+ extra for drizzling)
• 1 onion, finely chopped
• 3 cloves garlic, grated
• 2 x 400 g cans cherry tomatoes
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1 vegetable stock cube
• Small handful basil (about 10 g), shredded + leaves to garnish
• 4 handfuls spinach (about 200 g), roughly chopped
• 240 g canned green lentils (1 x 400 g can), drained and rinsed
• 400 g gnocchi
• Pinch dried red chili flakes (optional)
• Pinch flaky sea salt and freshly ground black pepper

1. Preheat the oven to 200°C fan / 425°F. In a shallow casserole dish, warm the olive oil over medium heat. Add the chopped onion and fry gently for about 10 minutes until softened and translucent. Add the grated garlic and cook for 30 seconds until fragrant.
2. Stir in the cherry tomatoes, 200 ml hot water (about half a can), balsamic vinegar, and maple syrup. Crumble in the vegetable stock cube and bring the sauce to a boil.
3. Add the shredded basil and chopped spinach, stirring until the spinach wilts and reduces in volume.
4. Mix in the drained lentils and gnocchi, coating them well in the rich tomato sauce. Drizzle a little olive oil on top and season with flaky sea salt and black pepper.
5. Transfer the casserole dish to the oven and bake uncovered for 25 minutes, until bubbling and golden on top.
6. Remove from the oven, sprinkle with chili flakes if using, and garnish with fresh basil leaves before serving.

Feel free to try our other gut-friendly recipes to mix things up!