Instructions

1. First make the sauce.
2. Preheat the oven to 180°C.
3. Cut the tomatoes in half, and the peppers into 4 pieces each. Put them in a large baking tray.
4. Cut the onion into 4 wedges and tuck them between the tomatoes together with the garlic (you don’t need to peel them). Add the herbs, balsamic vinegar, oil and chilli flakes. Season with salt and pepper, then toss.
5. Put the tray in the oven and bake for 25-30 minutes until the vegetables are soft and a little charred.
6. Take the tray out of the oven and let it cool a bit.
7. Remove the skins of the onion, garlic and peppers. Set aside half of the red and yellow peppers.
8. Put the rest of the peppers, onion, garlic and the cooking jus into a saucepan. Add the stock and basil leaves, then whiz the mixture with a hand-held blender into a smooth sauce. Add more stock if it’s too thick.
9. Cut the pepper pieces into thin slices.
10. Drain the lentils and add to the sauce together with the pepper slices. Bring to a simmer and keep warm under a lid.
11. Boil some water in another pan and cook the gnocchi according to the packet instructions. It should take 2-3 minutes. (You can add spinach, green beans, kale or green peas to the cooking water if you like).
12. Mix the drained gnocchi (and the green veggies if used) and mix with the sauce. Add a dash of lemon juice and serve with fresh herbs scattered on top.