500gramsgnocchi(I use a gluten free potato gnocchi)
1-2zucchini(depending on size of zucchini, use 2 if small)
2large handfulsbaby spinach
1tinbrown lentils, drained and rinsed(400 gram tin)
2tspdried Italian herb mix
1cupshredded cheddar or mozzarella cheese
2tbspextra virgin olive oil
salt and pepperto season
Preheat oven to 180 C.
Chop zucchini, broccoli and red onion into small chunks. Place in baking dish and toss in olive oil, garlic powder and a little salt and pepper. Roast for 20-25 minutes or until veggies are soft and browning at the edges.
Remove dish from oven and add the gnocchi, lentils, passata, water, baby spinach and dried herbs, plus a pinch or salt and pepper. Stir everything together and then spread out evenly in the dish.
Crumble the feta and scatter over the top. Follow this with the grated cheddar/mozzarella. Return the dish to the oven and bake for 20 minutes or until the cheese has melted completely and the dish is bubbling and browning.
*You can definitely use different veggies in this recipe instead of the broccoli and zucchini. Other veggies that I think would be nice in this dish are cauliflower, green beans, mushrooms, capsicum and eggplant. *If you don't have a dried Italian herb mix you could use a little dried parsley, thyme, oregano or basil.*Use shredded cheddar or mozzarella cheese as you like, or a combination! I usually mix the two together. And, swap all the cheese in this recipe for vegan cheese to make this dish completely vegan.
Vegetarian Baked Gnocchi with Lentils https://nourisheveryday.com/vegetarian-baked-gnocchi/