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Effortless dinners: 15-Minute Gnocchi Fish Pie

Updated: Apr 11

Cornwall-based food writer Amy Sheppard’s everyday essential cookbook uses staple ingredients to give 100 new reasons to love cooking dinner.  Words By Amy Sheppard


©Dan Jones
©Dan Jones

15-Minute Gnocchi Fish Pie


Serves: 5

Ingredients:

Oil, for frying

500g (1lb 2 oz) gnocchi

1 onion, finely chopped 

200g (7 oz) garlic and herb soft cheese

2 x 145g (5 oz) cans tuna, drained

100g (31⁄2 oz) cheddar, grated

250ml (9fl oz) milk 80g (23⁄4 oz) frozen sweetcorn

80g (23⁄4 oz) frozen peas 

1 tsp dried oregano 

50g (13⁄4 oz) fresh spinach leaves 

garlic bread and salad, to serve

salt and freshly ground black pepper


Method

Heat a good drizzle of oil in a large, non-stick frying pan (skillet). When it’s spitting hot, add the gnocchi (work in two batches if need be) and fry for 3–5 minutes over a medium–high heat until golden brown and crisp. Set the gnocchi aside.

Heat a little more oil in the pan. Add the onion and fry for 5 minutes until soft. Take the pan off the heat and add the soft cheese, tuna, grated cheddar, milk, frozen sweetcorn, frozen peas and oregano. Season with salt and pepper and return to a medium heat.

Stir until all the ingredients are combined and the mixture is starting to gently bubble.

Once the cheese has melted, stir in the spinach and the fried gnocchi. Simmer for a minute or two until the frozen veg is soft and the gnocchi is heated through.

Serve immediately with a side of garlic bread and salad.


TIPS & SWAPS

You can cook the gnocchi in the air fryer for 6 minutes at 190oC/375oF, if you prefer, before adding it to the sauce.

If you want a crispy topping, sprinkle the finished dish with garlic crumb. You can cook it in the same pan after you’ve fried the gnocchi.

Use reduced-fat soft cheese in this for a less rich option.

I love fish pie and so do my family, but it’s such a faff to make and creates so much washing up! This is a really easy, cheap version that is on the table in under 15 minutes and uses canned tuna, shop-bought gnocchi and just one pan!


Amy Sheppard ©Dan Jones
Amy Sheppard ©Dan Jones


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