Instructions

1. Preheat oven to 400 degrees

To make the gnocchi

1. To make the lentil puree, combine 1/2 cup of dried lentils with 1 cup of water with a pinch of salt in a saucepan. Bring to a boil, then simmer for 25-35 minutes, or until lentils are very soft. Or, substitute canned lentils.
2. Add one cup of lentils to a food processor or high-powered blender and add the goat cheese, rosemary and salt. Blend until smooth.
3. Pour lentil mixture into a bowl and fold in ¾ cup of flour with a spatula, being careful not to overmix. Add additional flour if needed, a tablespoon at a time, until dough is tacky, but manageable.
4. Roll handfuls of dough between your palms to create long, thin tubes. Cut into approximately 1-inch pieces.
5. Bring a pot of salted water to boil. Boil the gnocchi, a few handfuls at a time, until the gnocchi float to the surface.

To assemble the dish

1. Add the tomatoes and gnocchi to a baking or casserole dish, along with a drizzle of olive oil and salt and pepper.
2. Pour the feta in the middle, and top with more salt, pepper, dried parsley, and fresh basil.
3. Pop in the oven for 35-40 minutes, until the tomatoes have burst.
4. Stir with a spoon until the tomatoes and feta meld together, and add a handful of fresh basil into the mix. Enjoy!