Creamy gnocchi with smoked trout & dill

A quick and easy fish supper with plump potato dumplings and a creamy herb sauce – a 10-minute meal that's rich in omega-3 oils and vitamin C

  • Prep:5 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 704
  • fat 44g
  • saturates 26g
  • carbs 52g
  • sugars 5g
  • fibre 5g
  • protein 21g
  • salt 2.5g


  • 350g pack gnocchi
  • 150ml pot double cream
  • 1 large courgette, coarsely grated
  • 2 hot smoked trout fillets, flaked into large pieces
  • small pack dill, chopped, a few fronds reserved to garnish


  1. Put a large pan of water on to boil and cook the gnocchi following pack instructions. Meanwhile, heat the cream in a saucepan. Stir in the courgette and cook for 1-2 mins until it has softened. Turn up the heat and bubble until quite thick. Stir in the trout and the chopped dill. Heat through, then season, taking care not to add too much salt, as the fish is already salty.

  2. Drain the gnocchi and stir through the sauce. Sprinkle with the remaining dill fronds and add a grinding of black pepper to serve.

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