- 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
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 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
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…
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.