Tomato and lentil gnocchi

Tomato and lentil gnocchi

Ingredients

serves 4
  • •1 tbsp olive oil
  • •1 onion, finely chopped
  • •1 garlic clove, minced
  • •2 tbsp tomato paste
  • •1 400g can chopped tomatoes
  • •1 tbsp balsamic vinegar
  • •400ml vegetable stock
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •1 400g can green lentils, drained and rinsed
  • •400g gnocchi
  • •200g spinach
  • •Handful fresh basil leaves

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C.
  2. 2. Heat the oil in a large oven safe pan over a medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for another minute.
  3. 3. Stir in the tomato paste, tomatoes, balsamic vinegar, salt and vegetable stock. Simmer for 5–10 minutes until slightly thickened.
  4. 4. Remove from the heat and stir in the lentils and gnocchi. Place the lid on the pan and bake for 25 minutes.
  5. 5. Over medium-low heat, stir in the spinach until wilted. Season with ground black pepper. Remove from the heat and stir in the torn basil leaves. Serve topped with ground black pepper.
Baker Beanie Author

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