Gnocchi fish pie

• gnocchi350g g
• semi-skimmed milk↗200ml ml
• cornflour↗2 tbsp tbsp
• fish pie mix400g g

  or a mix of salmon, smoked haddock and prawns

• spring onions↗4

  sliced

• chopped chives1 tbsp tbsp

  or 1/2 tbsp finely chopped tarragon

• reduced-fat crème fraîche↗150ml ml
• capers↗1 tsp tsp

  drained

• frozen peas↗200g g
• olive oil↗1 tsp tsp
• long-stem broccoli↗250g g

  or green beans, steamed, to serve

Step-by-step instructions

1. 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. 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. 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.