A few weeks ago, I confessed of my burgeoning obsession with 'baked gnocchi', and I have to say, this latest era in my home-cooking evolution... it's still going strong.
So much so, in fact, that the passion for all things ‘baked gnocchi’ has translated into what might quite possibly be one of my tastiest ‘Recipes of the Day’ yet.
Admittedly, the how-to hasn’t deviated too far from the trusty old ‘mix it all together and stick it in the oven’ formula which – without doubt – has proved a game-changer in terms of making dinner faster and healthier, especially on busy weekdays.
This particular recipe has as its hero ingredients some delicious Polli roasted cherry tomatoes and grilled peppers, and among the nutritional selling points are lentils and spinach, which ensure the dish has valuable amounts of protein and fibre.
Everything about the recipe was quick and easy… from the pre-peeled garlic cloves (credit once again to the 'oil pickle' pros at Polli) right through to the canned lentils, and not forgetting one of the most crucial time-savers of all – you only need one pot!
Simply combine all the ingredients in a pan, transfer to a baking dish, and cook for 20-25 minutes at appox 180 degrees.
To serve, this dish pairs particularly well with fresh herbs, and a crusty ciabatta roll for ensuring all that delicious sauce doesn’t go ‘un-mopped’!
For the full recipe click here.
Sponsored by Polli
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