Hearty Mushroom, Basil & Lentil Ragù Gnocchi Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Peel and finely chop your brown onion[s]

Grate your white cup mushrooms

Heat a large, wide-based pan (preferably non-stick), with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion and your bay leaf[ves] and cook for 4-5 min or until the onion is starting to soften

Once softened, add the grated mushrooms and cook for 3 min or until tender

Meanwhile, dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water

Drain and rinse your green lentils

Once the mushrooms have softened, add your dried oregano, chopped tomatoes, drained green lentils and vegetable stock to the pan

Bring to the boil over a high heat and cook for 4-5 min or until the stock has thickened to a ragù-like consistency – this is your mushroom & lentil ragù

Whilst the ragù is thickening, add your gnocchi to a pot of boiled water and bring to the boil over a high heat

Cook the gnocchi for 3 min or until it begins to rise to the top of the pot

Once done, drain the cooked gnocchi

Chop your basil finely, including the stalks

Once the ragù has thickened, wash your spinach, then add it to the pan along with the chopped basil

Cook for 2-3 min further, stirring continuously until the spinach has wilted

Add the cooked gnocchi, season with a generous pinch of salt and pepper and give everything a good mix up

Remove the bay leaf[ves] and discard – this is your hearty mushroom, basil & lentil gnocchi ragù

Transfer the hearty mushroom, basil & lentil gnocchi ragù to an oven-proof dish

Sprinkle over your grated Italian hard cheese

Put the dish in the oven for 10-15 min or until bubbling and golden – this is your hearty mushroom, basil & lentil gnocchi ragù bake