Gnocchi Fish Pie

Heat oven to 200°C.

Chop the onion and soften in the oil for 5 minutes.

Stir in the cornflour and cook for 1 minute.

Gradually add the milk, stirring until smooth and thickened.

Stir in the crème fraîche, garlic granules, dried chives, salt and pepper.

Add the frozen fish pie mix and peas. Cook gently for 4–5 minutes.

Boil the gnocchi for 2 minutes less than the pack says, then drain.

Tip the gnocchi into an ovenproof dish, pour over the fish sauce, top with cheddar.

Bake for 20–25 minutes until bubbling and golden.