As the weather begins to warm but still carries a chill, there's nothing quite like indulging in hearty comfort food to satisfy the soul. Traditional fish pie, with its creamy filling and mashed potato topping, is a beloved classic, but chef and recipe creator John Gregory-Smith has revealed a simple yet brilliant twist that makes this dish both faster to prepare and even more delicious.
The Game-Changing Swap: Gnocchi Instead of Mash
In a recent TikTok video that has garnered significant attention, John demonstrated how to elevate fish pie by replacing the conventional mashed potato topping with shop-bought gnocchi. This Italian dumpling, typically made from mashed potato, flour, and eggs, offers a fluffy, satisfying alternative that cooks in just sixty seconds when boiled.
John explained that this switch not only speeds up preparation but also adds a delightful texture and flavour. For an extra crispy, golden finish, he recommends drizzling olive oil over the gnocchi before baking. In the clip, he enthusiastically remarked, "Oh my god, that is so good with that gnocchi," highlighting the success of this innovative approach.
Simplifying the Process with Frozen Ingredients
To make the recipe even more convenient, John suggests using ready-made frozen fish selections. The fish can be poached directly from frozen, eliminating the need for time-consuming defrosting. This tip, reported by the Express, streamlines the cooking process, allowing home cooks to whip up a comforting meal with minimal fuss.
The video has amassed over 9,231 views, with viewers praising the creative twist. Comments include "Such a fun twist! Love it," from one user, while Lolalooloo added, "Fantastic idea! Love this." Dottie noted, "What a great topping. Would never have thought of using gnocchi," and Jevc74 echoed, "Would never have thought of gnocchi as an alternative. Yum!"
How to Make John's Gnocchi Fish Pie
Here is the full recipe to recreate this comforting dish at home, perfect for a cosy dinner for two.
Ingredients (serves two)
- 300ml whole milk
- 400g fish pie mix
- 20g butter
- 100g frozen sofrito
- 20g plain flour
- 1⁄2 tsp English mustard
- A small handful of finely chopped parsley leaves
- 500g pack gnocchi
- Parmesan to serve
- Salt and pepper
Method
- Bring the whole milk to a boil, then reduce to a simmer over medium-low heat. Add the fish and cook for 10 to 12 minutes until thawed and starting to flake. Drain, reserving the milk.
- Melt the butter in a non-stick frying pan over medium heat. Add the sofrito and cook, stirring occasionally, for four to five minutes until translucent.
- Add the flour and stir together, then gradually stir in the warm milk until fully combined and creamy. Add the mustard and plenty of salt and pepper.
- Fold in the fish and transfer the mixture to an ovenproof dish.
- Preheat the oven to 180°C (fan) and the grill to high. Cook the gnocchi in boiling water for one minute to soften, then drain.
- Cover the top of the fish pie with the gnocchi. Drizzle with olive oil and grate over plenty of Parmesan.
- Bake in the oven for eight to 10 minutes until bubbling, then place under the grill for two to three minutes to achieve a golden finish. Serve immediately.
This recipe showcases how a simple ingredient swap can transform a traditional favourite into a quicker, more flavourful meal. Whether you're seeking comfort on a chilly evening or looking to impress with minimal effort, John Gregory-Smith's gnocchi fish pie is a must-try for any home cook.
