MEALS FOR UNDER

We’re always being told to eat more fish and this is a delicious way to make it a wee bit different.

If you’ve never made gnocchi, they’re kind of like mini potato dumplings, the trick is not to overwork the dough or they will end up too chewy.

Thanks to Lidl for this week’s recipe.

You’ll need:

● For the gnocchi

● 250g new potatoes

● 100g flour

● For the fish topping

● 2 fillets smoked haddock

● 200ml milk

● 150ml cream

● 1 bay leaf

● 2 large handfuls spinach

● 2 spring onions, finely sliced

● ½ lemon, zest only, plus wedges to serve

Method:

1. Cook the potatoes until soft but not falling apart. Drain, cool a little, then rub off their skins. Mash until smooth. Season well, then sprinkle over the flour and use a fork to bring the mixture together to form a firm dough. 2. Knead the dough, then roll into a sausage shape, 1cm thick, and slice into 3cm sections. Arrange on a tray, cover with a damp tea towel and set aside to rest. 3. Place the haddock fillets in a wide saucepan with a tightly fitting lid and pour over the milk and cream. Add the bay leaf and seasoning, then bring to a simmer. Put the lid on, turn off the heat and leave for 3-5 mins. Remove the fish. Simmer the remaining milk mixture over a medium heat until reduced by roughly half. 4. Cook gnocchi in boiling, salted water for 1-2 mins. Once the gnocchi rises to the top of the water it is cooked. Drain. Return cooked gnocchi to the pan and pour over the milk sauce. Add the spinach and stir until wilted and the gnocchi is evenly coated. Add spring onions and lemon zest, season to taste. 5. Serve and pour over any remaining sauce. Top with a haddock fillet and serve immediately with a wedge of lemon on the side.