Gooey Gnocchi & Lentil Bake

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Macros

Ingredients

– 1 tsp olive oil
– 1 onion, sliced
– 1 green pepper, sliced
– 1 garlic clove, crushed
– 400g tin of cherry tomatoes
– 30g curly kale
– 80g red split lentils (I use Tesco brand)
– 400g fresh potato gnocchi (I use Tesco brand)
– Pinch of salt and pepper
– Handful of basil leaves, torn
– 90g reduced fat mozzarella, sliced (I use Tesco brand)
– 10g yeast flakes (I use Marigold Super Engevita)

Method

1. Heat the oil in a pan on a medium to high heat. Add the onion, pepper and garlic and fry until slightly softened.

2. Add 200ml of boiling water followed by the cherry tomatoes, kale and lentils and reduce the heat. Simmer for 25 minutes and stir occasionally.

3. Whilst the mixture is simmering, cook the gnocchi according to the packet instructions. Once cooked add to the mixture.

4. Pre heat the grill to a medium to high heat. Season the mixture with salt and pepper and stir in the basil leaves, then transfer to a large ovenproof dish

5. Scatter the sliced mozzarella on top of the mixture, along side with the yeast flakes and place in the grill for 3-5 minutes until the cheese has melted.