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Italian fish pie with parmesan gnocchi topping

  • 5-6
Italian fish pie with parmesan gnocchi topping

The trick with fish pies is not to cook the fish first so it doesn't dry out. If you don't like fish, use chicken instead, but pan-fry the piecs until brown before including. This way the fish does not dry out. If you do not like fish, use chicken instead.



  • 2 cups milk
  • 1/2 teaspoon salt
  • 3/4 cup semolina
  • 3/4 cup grated fresh parmesan cheese
  • 2 eggs, beaten
  • 1 sundried red pepper in oil, well drained
  • 2 sundried tomatoes in oil, well drained

Fish filling

  • 1 onion
  • 2 cloves garlic
  • 1 yellow pepper
  • 1 small chilli
  • 2 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 1 tablespoon flour
  • 3/4 cup dry white wine
  • 400 gram can chopped tomatoes
  • 1 tablespoon chopped fresh marjoram
  • 850 grams skinned and boned fillets or tarakihi or orange roughy, 2 tablespoons grated Parmesan cheese for garnishing



  1. Bring the milk and salt to the boil. Stir in the semolina and continue stirring over a moderate heat until the mixture becomes very thick. Remove the pan from the heat and beat in the Parmesan cheese and eggs.
  2. Chop the pepper and tomatoes finely and stir into the gnocchi. Spread the mixture out into a 19cm x 29cm well-greased slice tin and refrigerate for at least an hour.

Fish filling

  1. Peel and finely chop the onion and the garlic. De-string and finely slice the celery. Core, deseed and dice the yellow pepper and the chilli.
  2. Heat the olive oil in a frying pan and cook the onion, pepper and celery for about 5 minutes over a moderate heat until softened. Stir in the garlic and chilli.
  3. Increase the heat and add the tomato paste and flour. Cook, stirring, until all the flour has disappeared and the mixture is frothy (about 2-3 minutes).
  4. Stir in the white wine and continue stirring and cooking until the sauce thickens. Stir in the chopped tomatoes and season with the pepper and marjoram.
  5. Cut the fish into 3cm cubes and fold into the hot sauce.
  6. Transfer the fish to a large 7-8 cup capacity dish. Cut the gnocchi into 3-4cm rounds and overlap on top of the fish. Sprinkle with grated Parmesan.
  7. Cook at 190 degrees Celsius for 20-25 minutes or until the gnocchi is golden and hot. Serve immediately.

Cooks Tips

- For a deeper golden topping, brush the gnocchi with beaten egg before sprinkling with the Parmesan cheese.

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