* 2 handfuls of roughly torn kale * 3 tbsp extra virgin olive oil * 5 cloves garlic, minced * 2 x 400 tins of tomatoes * Small handful of torn basil leaves * 500g Gnocchi * 250g ready cooked puy lentils * 4 heaped tbsp nutritional yeast * 3-4 tbsp cashew parm (blend 120g dry cashew nuts with 1/2 cup nutritional yeast, 1/2 tsp salt and 1 tsp garlic powder!
###Instructions
1. Pre-heat your oven to 180 degrees. Wash, dry and roughly tear your kale leaves, then add them to a baking dish with a drizzle of olive oil and sea salt. Massage well and bake for 10 mins.
1. Meanwhile, get a saucepan of water on to boil for your gnocchi, then start the sauce. Coat the bottom of a pan with good quality extra virgin olive oil, heat gently, then add your minced garlic and fry on a low heat for 1-2 minutes, until it starts smelling amazing. Don’t let it brown (this makes the sauce taste bitter!)
1. Then add the 2 x tins of tomatoes, a big pinch of sea salt and the torn basil leaves. Stir well and leave to simmer. After 5 mins, season to taste. Cook the gnocchi in plenty of salted water.
1. Once the gnocchi is cooked, tip it into the sauce along with the puy lentils, stir in the nutritional yeast, then serve immediately with the crispy kale on top, cashew parm and freshly cracked black pepper.
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###Ingredients
* 2 handfuls of roughly torn kale
* 3 tbsp extra virgin olive oil
* 5 cloves garlic, minced
* 2 x 400 tins of tomatoes
* Small handful of torn basil leaves
* 500g Gnocchi
* 250g ready cooked puy lentils
* 4 heaped tbsp nutritional yeast
* 3-4 tbsp cashew parm (blend 120g dry cashew nuts with 1/2 cup nutritional yeast, 1/2 tsp salt and 1 tsp garlic powder!
###Instructions
1. Pre-heat your oven to 180 degrees. Wash, dry and roughly tear your kale leaves, then add them to a baking dish with a drizzle of olive oil and sea salt. Massage well and bake for 10 mins.
1. Meanwhile, get a saucepan of water on to boil for your gnocchi, then start the sauce. Coat the bottom of a pan with good quality extra virgin olive oil, heat gently, then add your minced garlic and fry on a low heat for 1-2 minutes, until it starts smelling amazing. Don’t let it brown (this makes the sauce taste bitter!)
1. Then add the 2 x tins of tomatoes, a big pinch of sea salt and the torn basil leaves. Stir well and leave to simmer. After 5 mins, season to taste. Cook the gnocchi in plenty of salted water.
1. Once the gnocchi is cooked, tip it into the sauce along with the puy lentils, stir in the nutritional yeast, then serve immediately with the crispy kale on top, cashew parm and freshly cracked black pepper.
###Protein breakdown
* Puy lentils: 25g
* Gnocchi: 25g
* Nooch: 6g
* Cashew parm: 4g
[Source](https://www.instagram.com/p/DMx5I5FoJvt/)