- Heat the sun-dried tomato oil in a large frying pan over a medium heat. Add the onion and cook for 5–8 minutes until softened.
- Stir in the garlic, tomato purée and smoked paprika. Cook for 2 minutes until fragrant.
- Add the chopped tomatoes, then fill the tin with water and pour that into the pan. Crumble in the stock cube.
- Stir through the nutritional yeast, balsamic vinegar, soy sauce and sun-dried tomatoes. Simmer for 5 minutes.
- Add the gnocchi and cook for a further 5 minutes until tender.
- Stir through the Merchant Gourmet Puy Lentils and cook for 2–3 minutes until heated through.
- Meanwhile, make the cashew cream. Add all of the ingredients to a blender and blend until completely smooth. Taste and adjust the seasoning if needed.
- Spoon the ragù into bowls and generously drizzle over the cashew cream.
- Finish with the chopped herbs, extra cashews and a drizzle of olive oil before serving.
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