Gnocchi Fish Pie Recipe
Introduction
This comforting gnocchi fish pie combines soft gnocchi with a creamy, flavorful fish filling. It’s a quick and satisfying twist on a classic pie, perfect for a family dinner that feels special but is easy to prepare.
Ingredients
- 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
Instructions
- Step 1: Place the gnocchi in a deep ovenproof frying pan and cover with boiling water and a pinch of salt. Simmer for 2–3 minutes, then drain and leave to steam-dry.
- Step 2: Mix a small amount of the milk with the cornflour until smooth, then add this to the remaining milk. Pour the mixture into the frying pan with the gnocchi.
- Step 3: Add the fish pie mix and sliced spring onions to the pan. Bring to a gentle simmer, stirring frequently, and cook for 4–5 minutes or until the sauce thickens and the fish is just cooked. Season well.
- Step 4: Stir in the chopped herbs, crème fraîche, capers, and frozen peas, and bring back to a simmer.
- Step 5: Preheat the grill to medium-high. Arrange the gnocchi evenly over the fish filling, brush with olive oil, and season with black pepper.
- Step 6: Grill for 5–10 minutes until the gnocchi puffs up and turns golden on top. Serve immediately with steamed broccoli or green beans on the side.
Tips & Variations
- Use fresh herbs like dill or parsley for a different flavor twist.
- Swap crème fraîche for Greek yogurt for a tangier, lighter option.
- Add a sprinkle of grated cheese on top before grilling for a crusty finish.
- If you don’t have a grill, finish the dish under a hot oven grill setting or bake at 200°C for 10–12 minutes.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The gnocchi topping may soften upon reheating but will remain tasty.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish mix for this recipe?
Yes, frozen fish pie mix works well. Just make sure to thaw it thoroughly and pat dry before adding to the sauce to avoid excess moisture.
Can I prepare this dish in advance?
You can assemble the pie up to the grilling stage, cover, and refrigerate for a few hours before cooking. Grill just before serving for best texture.
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Gnocchi Fish Pie Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This comforting Gnocchi Fish Pie features tender gnocchi layered over a creamy fish and spring onion sauce, enriched with fresh herbs, capers, and peas. Finished under the grill to achieve a golden, puffed gnocchi topping, it’s a delicious twist on classic fish pie recipes, served alongside steamed broccoli or green beans for a balanced meal.
Ingredients
Main Components
- 350g gnocchi
- 200ml semi-skimmed milk
- 2 tbsp cornflour
- 400g fish pie mix (a mix of salmon, smoked haddock and prawns)
Flavorings & Add-ins
- 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
To Serve
- 250g long-stem broccoli or green beans, steamed
Instructions
- Cook Gnocchi: Place the gnocchi in a deep ovenproof frying pan and cover with boiling water and a pinch of salt. Simmer for 2-3 minutes until just cooked, then drain and leave to steam-dry in the pan.
- Prepare Sauce: In a small bowl, mix a splash of the semi-skimmed milk with cornflour to form a smooth paste. Add this to the remaining milk and pour the mixture into the frying pan with the cooked gnocchi. Add the fish pie mix and sliced spring onions.
- Simmer Sauce & Cook Fish: Bring the pan contents to a gentle simmer, stirring frequently, and cook for 4-5 minutes until the sauce thickens and the fish is just cooked. Season well with salt and pepper.
- Finish Filling: Stir in the chopped chives or tarragon, crème fraîche, drained capers, and frozen peas. Bring back to a gentle simmer to warm through evenly.
- Prepare for Grilling: Preheat the grill to medium-high. Arrange the gnocchi evenly over the filling in the pan, then brush the gnocchi with olive oil and season with freshly ground black pepper.
- Grill Topping: Place the pan under the grill for 5-10 minutes until the gnocchi puffs up and turns golden on top, forming a crisp and appetizing crust.
- Serve: Serve the gnocchi fish pie hot from the pan, accompanied by steamed long-stem broccoli or green beans on the side for a fresh green balance.
Notes
- Using an ovenproof frying pan is essential as the dish moves directly from stovetop to grill.
- Ensure the sauce is gently simmered to prevent overcooking the fish, which can become tough.
- For a dairy-free version, substitute crème fraîche with a plant-based alternative and use suitable milk.
- Gnocchi can be fresh or store-bought; cooking times may vary slightly depending on type.
- Steaming the vegetables preserves their nutrients and complements the creamy fish filling perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Grilling
- Cuisine: British
Keywords: gnocchi fish pie, fish pie, seafood pie, gnocchi recipes, British comfort food, easy fish dinner, fish and gnocchi bake
