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Preheat the oven to 200°C fan / 425°F. To make the tomato sauce, put the oil in a shallow casserole dish over medium heat. Add the onion and fry for 8 minutes until softened. Add the garlic and fry for 30 seconds until fragrant.
Pour in the tinned cherry tomatoes, 150ml / 5 fl oz of hot water (or add ½ a tin of hot water), the balsamic vinegar, maple syrup, then crumble in the stock cube and stir. Bring to the boil and then stir through the basil and spinach until wilted.
Mix in the lentils and gnocchi. Drizzle over some more olive oil, season with flaky sea salt and pepper and bake for 25 minutes. Serve topped with a sprinkling of chilli flakes, if you like, and some basil leaves.