Preheat the oven and prep the vegetables

• Preheat the oven to 220 °C.
• Chop the bell pepper, zucchini and red onion into bite-sized pieces.

Toss everything on the tray

• Spread the gnocchi, chopped vegetables, cherry tomatoes and lentils on a baking tray.
• Drizzle with olive oil and season with smoked paprika, oregano, salt and pepper.
• Toss everything together until evenly coated and spread in a single layer.

Roast until golden and crispy

• Roast the tray, stirring halfway through, until the gnocchi are golden and the vegetables are tender.

Whisk the chili tahini drizzle

• In a bowl, whisk the tahini with the lemon juice, chili flakes and maple syrup.
• Add the water gradually, whisking until smooth and pourable.

Finish and serve

• Pour the chili tahini drizzle over the hot tray.
• Scatter with chopped parsley and serve straight away.