Tomato and lentil gnocchi

Ingredients

serves 4

• 1 tablespoon olive oil
• 1 onion finely chopped
• 2 cloves garlic, minced
• 1 400g can chopped tomatoes
• 2 tbsp tomato paste
• 500ml vegetable stock
• 1 tablespoon balsamic vinegar
• Large handful basil
• 200g spinach
• 1 400g can green or brown lentils, drained and rinsed
• 400g gnocchi
• Ground black pepper, to taste

Directions

1. Preheat the oven to 200°C.
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. Stir in the tomato paste, tomatoes, balsamic vinegar and vegetable stock. Bring to the boil and then stir through the basil and spinach until wilted.
4. Mix in the lentils and gnocchi, season, then bake for 25 minutes. Serve topped with ground black pepper.