Combine the onion, carrot, zucchini, eggplant, oil/water and vegetable stock powder in a pan with a lid and mix well. Turn onto medium-high heat and cook until nearly soft (approximately 10 minutes). Remember to stir frequently and replace the lid when not stirring.
Stir in lentils, tin tomatoes, tomato paste and water and let cook for a further 5 minutes or until vegetables are cooked through. Once done, turn off heat and leave lid on top till ready to serve.
Pesto: Put all ingredients into a mini food processor (or use stick blender and a tall jug), and whizz until very smooth.
Serve: Dish up individual serves of gnocchi with sauce on top or stirred through. Top with a generous dollop of pesto and sprinkle with dried basil and/or pine nuts.
Notes
Leave gnocchi in the pot with hot water until ready to serve. Puree the sauce once cooked for a “veggie-smuggler” version for fussy eaters.
Recipe by Vegalicious at https://www.vega-licious.com/vegan-veggirama-gnocchi-basil-pesto/