- Heat a drizzle of oil in a large pan over medium heat. Add the onion, carrot and mushrooms and cook until softened and any moisture from the mushrooms has evaporated.
- Stir in the garlic, dried herbs, smoked paprika, salt and pepper, and cook for another minute until fragrant.
- Dissolve the Vegemite, brown miso and bouillon powder in the boiling water to make a stock.
- Add the stock to the pan along with the tomato purée, chopped tomatoes, balsamic vinegar, porcini mushrooms and Merchant Gourmet Puy Lentils. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, or until thickened. Taste and adjust the seasoning as needed.
- Meanwhile, place all the béchamel ingredients in a blender and blend until completely smooth, adding a small splash of water if needed to loosen.
- Cook the gnocchi according to the packet instructions and drain.
- Stir several spoonfuls of the lentil bolognese through the cooked gnocchi until well coated.
- Spoon over the tofu béchamel and finish with a generous crack of black pepper before serving.
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