One Pan Tomato & Gnocchi Bake
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
1 tbsp olive oil, plus extra to drizzle
1 onion, finely chopped
3 cloves garlic, grated
14 oz (400 g) cherry tomatoes
5 fl oz (150 ml) hot water
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 vegetable stock cube
½ small bunch of basil, plus extra to garnish
7 oz (200 g) spinach, roughly chopped
14 oz (400 g) can green lentils, drained, rinsed
14 oz (400 g) pack gnocchi
pinch of sea salt & black pepper
pinch of red pepper flakes, for garnish (optional)
Nutrition
(Per Serving)
Calories
329
Fats
5 g
Protein
13 g
Carbs
58 g
Instructions
- Preheat the oven to 400°F (200°C).
- To make the tomato sauce, place the olive oil in a shallow oven-safe casserole dish on the stove over medium heat. Add the onion and fry for 8 minutes until softened, then add the garlic and fry for 30 seconds until fragrant.
- Add the tomatoes, hot water, balsamic vinegar, and maple syrup. Crumble in the stock cube and stir. Bring to a boil, then stir through the basil and spinach, cooking until wilted.
- Mix in the lentils and gnocchi and stir to combine. Drizzle over some more olive oil, season with sea salt and black pepper, and bake in the hot oven for 25 minutes.
- Serve the bake and garnish with a pinch of red pepper flakes (optional) and some basil leaves.