The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Hot-Smoked Trout, Mustard & Chive Gnocchi
Tuck into this utterly delicious creamy gnocchi. You'll flavour fluffy potato gnocchi with punchy mustard, almond cream and fresh chives, then simmer until bubbling. Stir in leafy spinach and hot smoked trout. Lashings of lemon and your feast is served.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 4 hot-smoked trout fillets (skin on) (Fish)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 80g baby spinach
- 240g green beans
- 1 unwaxed lemon
- 3 garlic clove
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh chives
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 548
Protein: 39g
Carbs: 52g
Fat: 20g
Creamy Hot-Smoked Trout, Mustard & Chive Gnocchi
Tuck into this utterly delicious creamy gnocchi. You'll flavour fluffy potato gnocchi with punchy mustard, almond cream and fresh chives, then simmer until bubbling. Stir in leafy spinach and hot smoked trout. Lashings of lemon and your feast is served.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large non-stick frying pan, a grater, a sieve & a measuring jug
Grill & prep
- Season the trout with salt and pepper
- Add the stout, skin-side up, to the foil-lined baking tray. Drizzle with 1 tsp oil, then grill for 10 mins, until warmed
- Trim and halve the green beans. Finely chop or grate the garlic. Zest and quarter the lemon. Finely chop the chives
Fry & boil
- Heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly until golden brown. Season with salt, then remove from the pan and set aside
- Meanwhile, add the green beans to the saucepan and boil for 3-4 mins, until cooked, then drain
Simmer the sauce
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the garlic and cook for 30 secs, then stir in the almond cream, stock, mustard and 150ml hot water. Bring to the boil, then simmer for 1-2 mins, until thickened
- Rinse the spinach, then stir through the sauce, along with the green beans. Simmer for 1 min, until the spinach is wilted, then mix through the gnocchi
Finishing touches
- Once the trout is warmed is cooked, discard the skin and flake into large pieces. Gently stir the fish and chives into the gnocchi with the juice from half the lemon
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the creamy trout gnocchi into bowls. Sprinkle with lemon zest and garnish with the remaining lemon wedges
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