gnocchi fish pie

• 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 1/2 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

Method

• STEP 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.

• STEP 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.

• STEP 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.