Gnocchi fish pie

Try this spin on a fish pie and top with gnocchi instead of regular mashed potato. It takes just 30 minutes to make so is perfect for a balanced family meal

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 435
  • fat 14g
  • saturates 6g
  • carbs 44g
  • sugars 9g
  • fibre 7g
  • protein 29g
  • salt 1.4g


  • 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 ½ 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. 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.

  3. 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.

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