Sheet Pan Gnocchi with Tomatoes, Lentils & Ricotta

• olive oil (for roasting)
• 18 oz dry packaged gnocchi
• 18 oz cherry tomatoes (whole)
• 2 shallots (sliced)
• 1 lemon (for zesting and wedges)
• 1 cup ricotta chese
• fresh green herbs for topping - basil, parsley, chives etc (optional)
• 1½ cup cooked lentils (green, brown or black) (from 1 can, drained and rinsed)
• 1 tbsp tomato paste
• 1½ tsp fennel seeds
• 2 tsp smoked paprika
• 2 tsp Italian herbs
• 1 tsp red wine vinegar
• 1 tsp garlic powder
• ½ tsp sugar
• ¼ tsp red pepper or chili flakes
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 390F / 200C / 180C Fan.
2. Scatter the gnocchi, shallots and cherry tomatoes in a large roasting tin or deep sided sheet pan. Toss with just enough olive oil to lightly coat the ingredients, add salt and pepper to taste.Set aside.
3. Prepare the lentils. In a medium mixing bowl, whisk together the tomato paste, red wine vinegar, olive oil, sugar, dried spices and herbs. Add the lentils and mix through until they are coated.
4. Add the lentils in spoonfuls throughout the pan (pushing the gnocchi aside to create pockets of space if needed, though it's fine for ingredients to overlap a little).
5. Bake for 25-30 minutes, or until the gnocchi and lentils are starting to crisp up and the tomatoes are soft and melty.
6. Zest half of the lemon over the top of the dish, then cut it into wedges for serving. Add any fresh herbs you're using, and dollops of ricotta cheese, and serve immediately.