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Combine pillowy gnocchi with classic fish pie for a hearty midweek meal. Top with some cheesy goodness and bake until golden and crisp. See method
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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.
Blitz 1 pack of gnocchi with the milk, pesto and half of the cheese until smooth, then season.
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.
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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