This traditional roman gnocchi is is deliciously crunchy and colourful and much easier to make than the potato version.
Makes two serves.
Turn oven on to 200 C /400 F.
In a saucepan whisk together the polenta, water and soy milk. Whisk over a medium heat until the polenta becomes a solid dough, this will take only a few minutes for instant polenta and up to 20 minutes for regular polenta.
Remove from the heat and mix in the flour, oil and salt. Turn out the dough onto a bench and press into a half inch thick square slab. Cut into five rows and then cut each of the five pieces into six small squares of dough.
Roll each piece of dough into rounds and set aside.
Cut the mushrooms and tomatoes in half. Add the gnocchi, mushroom, tomatoes, oil and thyme to a pan and roast in the oven for 20 minutes.
After 20 minutes turn the gnocchi and return to the oven with the kale and lemon zest for 10 minutes.
Remove from the oven, season with salt and pepper and serve.