Description
Italian twist on traditional comfort food
Ingredients
Scale
350g gnocchi
200ml semi-skimmed milk
2 tbsp cornflour
400g fish pie mix , or a mix of salmon, smoked haddock and prawns
4 spring onions , sliced
1 tbsp chopped chives , or 1/2 tbsp finely chopped tarragon
150ml reduced-fat crème fraîche
1 tsp capers , drained
200g frozen peas
1 tsp olive oil
250g long-stem broccoli or green beans, steamed, to serve
Instructions
- Put the gnocchi in a deep ovenproof frying pan and cover with boiling water and a pinch of salt. Simmer for 2-3 mins, then drain and leave to steam-dry.
- Combine a splash of the milk with the cornflour until you have a smooth paste, then add to the rest of the milk.
- Pour the mixture into the frying pan, then add the fish pie mix and spring onions, and bring to a gentle simmer.
- Cook, stirring frequently, until the sauce has thickened and the fish is just cooked, about 4-5 mins.
Season well. Stir in the herbs, crème fraîche, capers and peas, and bring back to a simmer. - Heat the grill to medium-high. Arrange the gnocchi over the filling, then brush with the oil and season with some black pepper.
- Grill for 5-10 mins, or until the gnocchi has puffed up and is starting to turn golden on top.
- Serve with the broccoli or green beans on the side (just add the calories).
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 435