Serves 4
2 tbsp olive oil 2 shallots, peeled and diced 1 carrot, diced 200g shiitake mushrooms, sliced 4 garlic cloves, diced 4 tbsp tomato purée 2 tsp dried mixed herbs 1 dried bay leaf 1 tsp ground cinnamon 250g cooked puy lentils 1 heaped tsp red miso paste 1 heaped tsp Marmite 500g potato gnocchi 50g panko breadcrumbs Add the shallots, carrots and mushrooms. Once softened and beginning to turn golden, pop in the garlic, tomato purée, mixed herbs, bay leaf and cinnamon. When you can smell the herbs cooking, add the lentils. Reduce for 5 mins until thickened. Once cooked, drain and set aside. Discard the bay leaf, then layer the gnocchi on the top, making sure you cover the entirety of the sauce. Season and bake for 10–15 mins, or until the gnocchi layer is golden and brown. Taken from…
