Tumbledown Recipe 2: Gnocchi Al Forno

Whilst the lasagne was cooking I constructed this so that it could be cooked, put in to portions and frozen.

Again, all the work was done whilst cooking the Shoulder of Pork recipe so it’s quite nice that the preparation doesn’t take long.

One thing to note though, Butternut squash is not easy to peel, one tip is to boil some water in a big pan (big enough to put the whole thing in) and pop the Butternut squash in till the skin is soft (2-3 minutes) you can then peel a lot easier.

I also used the guillotine thing to slice it thinly and evenly but if you don’t have one a sharp knife and a steady hand will suffice.

Preparation – 20 minutes

Cooking – 1 hour 30 minutes


  • the other hal of the leftover tomato sauce from the Shoulder of Pork recipe
  • 250ml reme fraiche
  • 2 tablespoone capers rinsed and chopped
  • 50g parmasan, grated finely
  • a handful (about 25g) of basil leaves, picked, washed and roughly chopped
  • all the leftover polenta (which has been in the fridge)
  • 1/2 butternut squash (around 500g), peeled and sliced in to very thin discs
  • 300g frozen peas


1) Preheat the oven to 180c/160c fan/gas mark 4.

2) mix the tomato sauce with the creme fraiche, capers, two thirds of the grated Parmasan (you’ll need some to go on the top later) and the basil. Slice through the polenta about 4cm apart, then turn it through 45 degrees, and make another series of cuts, also 4cm apart, so you have polenta diamond shapes. Choose your cooking dish; I chose a stoneware ovel dish I bought froma carboot for 20p!

3) Cover the bottom with a third of the butternut discs, then use about a third of polenta to make the next layer. Pour over a third of the sauce and a third of the peas. Build three layers like this, and you’re done: just satter over the rest o the Parmasan, cover the dish loosely with foil and back in the oven for an hour. Take the foil off and turn up the heat to 200c/180c fan/gas mark 6 then put it back in the oven for 15 minutes. The dish should be nicely gratinated and bubbling gently whe you serve it!

I left to cool and put in to portion and popped in to the freezer! 🙂



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