Creamy Hot-Smoked Trout, Mustard & Chive Gnocchi

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Fish, Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	548Kcal
	483kJ	2291kJ
Fat	4.2g	20g
of which saturates	0.7g	3.5g
Carbohydrates	11g	52g
of which sugars	0.9g	4.2g
Protein	8.2g	39g
Salt	0.56g	2.6g
Fibre	1.2g	5.9g

Back

Ready in 20 High protein Low sat fat

Creamy Hot-Smoked Trout, Mustard & Chive Gnocchi

Prep time: 10 mins

Total time: 20 mins

Cuisine: European

Food group: Fish

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.

Cooking Instructions

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.

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