Jamie's gnocchi fish pie
Combine pillowy gnocchi with classic fish pie for a hearty midweek meal. Top with some cheesy goodness and bake until golden and crisp.
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Preheat the oven to gas 6, 200 ̊C, fan 180 ̊C. Drizzle 1 tbsp olive oil into a large, shallow flameproof casserole dish (roughly 30cm) over a medium heat. Halve the cherry tomatoes, chucking them into the dish as you go. Leave to sizzle for 1 min, then remove the dish from the heat, dot in the fish and squeeze over the lemon juice.
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Blitz 1 pack of gnocchi with the milk, pesto and half of the cheese until smooth, then season.
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Pour the sauce over the fish and gently stir until combined, then top with the remaining gnocchi, scatter over the cheese and drizzle with 1 tsp oil. Bake in the oven for 25-30 mins until golden and bubbling.
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Remove the pie from the oven and allow to stand for 5 mins while you cook the peas to pack instructions, then serve.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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