1
Preheat the oven to 200°C fan / 425°F. To make the tomato sauce, warm the oil in a shallow casserole dish over medium heat, then add the onion and fry for 10 minutes until softened. Add the garlic and fry for 30 seconds until fragrant.
2
Stir in the tinned cherry tomatoes, 200ml / 7 fl oz hot water (or add ½ a tin of hot water), balsamic vinegar and maple syrup. Crumble in the stock cube. Bring to the boil, then stir through the basil and spinach until wilted.
3
Mix in the lentils and gnocchi. Drizzle with olive oil, season with flaky sea salt and black pepper. Bake for 25 minutes until bubbling and golden. Serve with a sprinkling of chilli flakes and a handful of basil leaves.
