As Britain's dreary weather persists, comfort food becomes essential for maintaining sanity through the endless season. For many, including this home cook, pottering in the kitchen offers a lifeline during these early months of the year. Recently, a culinary hack from chef John Gregory-Smith provided a delightful twist on a classic dish: fish pie.
Swapping Mash for Gnocchi: A Modern Twist
Traditionally, fish pie is crowned with mountains of buttery, hefty mashed potato. However, John Gregory-Smith's recipe, which gained attention on TikTok, ditches this entirely. Instead, he opts for little gnocchi dumplings as the topping. This innovative approach not only speeds up preparation but also adds a contemporary flair to the beloved comfort food staple.
The entire recipe prioritises ease, utilising frozen fish pie mix and sofrito to slash preparation time. Most components can be prepared in a single pan, minimising washing up afterwards—a feature that always earns top marks from busy cooks. When preparing the main body of the pie, caution is advised while adding milk to avoid scorching or creating a lumpy mixture.
Perfecting the Gnocchi Topping
The crucial element of this hack is ensuring the gnocchi is cooked to perfection. Aim to avoid undercooked, rock-hard centres while steering clear of overcooking, which can make them mushy and sticky. Following packet instructions and testing with a sharp knife ensures the dumplings are just right—fluffy inside with a golden exterior.
After a swift drain, the gnocchi is arranged atop the pie filling. To enhance the dish, generous amounts of grated Parmesan cheese are added, along with panko breadcrumbs for extra texture. This combination creates a crunchy shell that hides a pillowy centre, reminiscent of miniature roast potatoes.
Adjusting Cooking Methods for Optimal Results
John's guidance suggested using the oven at 180°C (fan) alongside the grill, but this home cook found it didn't deliver results quickly enough. Switching exclusively to the grill and ramping the temperature up to 210°C guaranteed a beautifully golden top. The pie spent upwards of 15 minutes in the oven rather than the suggested ten to 12, depending on oven robustness.
Those additional minutes proved worthwhile, as the grill enabled the gnocchi to develop an enviably crunchy exterior. This texture is worlds apart from the heavy mashed potato typically used, making the pie feel lighter and preventing that overly full sensation after eating.
Why This Hack Works
The gnocchi alternative simplifies the cooking process significantly. There's no need to be chained to the cooker waiting for potatoes to soften, eliminating unnecessary faff. This allows cooks to focus attention elsewhere while still enjoying a hearty, comforting meal.
Moreover, the pairing of fish and cheese—often considered a culinary faux pas—works brilliantly here. Whether using tangy mature cheddar or punchy Parmesan, the combination adds depth of flavour that complements the dish perfectly.
Speedy Fish Pie Recipe
Ingredients (serves two):
- 300ml whole milk
- 400g fish pie mix
- 20g butter
- 100g frozen sofrito
- 20g plain flour
- ½ 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 ten to 12 minutes or 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 stir in the warm milk a little at a time until fully combined and creamy. Add the mustard and plenty of salt and pepper.
- Add the fish and fold together, then transfer to an ovenproof dish. Set your oven to 180°C (fan) and get the grill heated to high.
- Boil the gnocchi in a saucepan for one minute until softened, then drain thoroughly.
- Arrange the gnocchi across the fish pie's surface. Drizzle oil over the top and generously grate Parmesan cheese across it.
- Place in the oven for eight to ten minutes until bubbling, then transfer under the grill for two to three minutes until golden brown. Serve immediately.
John Gregory-Smith's quick-fire alternative represents a stroke of culinary brilliance. With its lighter texture and reduced preparation time, gnocchi could well become the new mashed potato for fish pie enthusiasts seeking a modern twist on a classic comfort food.
