Method: Finely chop carrot, spring onion and celery and sauté slowly in a pan with extra virgin olive oil until softened but not overcooked. Slice the polenta gnocchi and arrange them in a large oven dish in four slightly overlapping rows of four pieces each. Top with the vegetable mixture and a generous sprinkle of gomasio. Bake in a preheated oven at 180°C for 15 minutes.
Chef’s Tip: Add toasted rye bread cubes to the sautéed vegetables for a crunchy contrast.
