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Gnocchi Fish Pie

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4.5 from 2 reviews

  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 4 1x


Italian twist on traditional comfort food



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


  1. 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.
  2. Combine a splash of the milk with the cornflour until you have a smooth paste, then add to the rest of the milk.
  3. Pour the mixture into the frying pan, then add the fish pie mix and spring onions, and bring to a gentle simmer.
  4. 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.
  5. Heat the grill to medium-high. Arrange the gnocchi over the filling, then brush with the oil and season with some black pepper.
  6. Grill for 5-10 mins, or until the gnocchi has puffed up and is starting to turn golden on top.
  7. Serve with the broccoli or green beans on the side (just add the calories).
  • Prep Time: 10
  • Cook Time: 20


  • Calories: 435