Gnocchi fish pie in a frying pan

Gnocchi fish pie

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(2 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4

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

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal435
  • fat14g
  • saturates6g
  • carbs44g
  • sugars9g
  • fibre7g
  • protein29g
  • salt1.4g
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  • 350g gnocchi



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…

  • 200ml semi-skimmed milk
  • 2 tbsp cornflour
  • 400g fish pie mix, or a mix of salmon, smoked haddock and prawns
  • 4 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp chopped chives, or ½ tbsp finely chopped tarragon
  • 150ml reduced-fat crème fraîche
  • 1 tsp capers, drained
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 200g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g long-stem broccoli or green beans, steamed, to serve



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


  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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Comments, questions and tips

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7th Jul, 2020
I made this for dinner with a few tweaks after reading the previous comment. I added the cornflour mix gradually so that it didn't get too thick - I used all of it in the end anyway, but this did mean I knew it wasn't getting too thick. I also fried the gnocchi in the 1tbsp of oil before putting it in the oven to make it go crispy. I also added a bit of Dijon mustard to the sauce for a bit more flavour. Overall a very good recipe with these tweaks!
30th Jun, 2020
Very good flavour, especially if you use tarragon. However, you will need at least twice the amount of milk given in the recipe unless you want burnt glue instead of a nice glossy sauce. It also takes far longer than 5-10 minutes to get any sort of colour on the gnocchi, at the expense of overcooking the fish so it's a case of deciding whether you want anaemic gnocchi or chewy fish, I'm afraid. Apart from that, a very nice change from mashed potato and I'd definitely recommend and make again.
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