We had planned to cook this outside on a fire pit until Jono lit a blazing inferno and scared us off. It was the excitement of being outside after a year of rain! A simple dish and such a treat.
Wine Suggestion: We just think smoked haddock and a good, oaked Chardonnay are a match, with some of the best value and superb quality coming from the new world. Tonight was Neudorf’s Tiritiri Chardonnay which was elegant and rounded, with a supreme balance, hints of smoky oak and layers of texture, nuts and finishing fresh and vibrant. Under-rated and such a treat.
Smoked haddock and spinach gnocchi – serves 2
- 100ml double cream
- a few big handfuls of young spinach, roughly chopped
- 200g skinless smoked haddock fillet, cut into bitesize pieces
- 200g fresh gnocchi (from the fridge section)
- 1 tsp grainy mustard
- 25g mature cheddar cheese, grated
- a handful of flat-leaf parsley, leaves picked and chopped
Put a large, deep frying pan over a medium-high heat.
Pour the cream into the pan with a few tablespoons of water. Add the spinach and fish and cook for a minute or two. Add the gnocchi, mustard and cheese and stir gently. Add a bit more water if the sauce is too thick.
When everything is heated through, remove the pan from the heat and add plenty of black pepper. Sprinkle with the chopped parsley to serve.
(Original recipe from Outside by Gill Meller, Quadrille, 2022.)
Jono & Jules do food & wine 
Ummm… Did you mean to substitute haddock with hake in response that haddock is on the red list now??? Or is the title a typo? (Love your recipes, btw!)
Hi Ann, thanks for getting in touch. We cooked this a few weeks ago and now I genuinely can’t remember if we used haddock or hake. I suspect that we used smoked hake but the original recipe suggested smoked haddock. I have changed the title to smoked haddock so that the recipe now makes sense – though smoked hake definitely an option we would choose if available. J&J
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