Creamy gnocchi with smoked trout & dill

Put a large pan of water on to boil and cook the gnocchi following pack instructions. Meanwhile, heat the cream in a saucepan. Stir in the courgette and cook for 1-2 mins until it has softened. Turn up the heat and bubble until quite thick. Stir in the trout and the chopped dill. Heat through, then season, taking care not to add too much salt, as the fish is already salty.

Drain the gnocchi and stir through the sauce. Sprinkle with the remaining dill fronds and add a grinding of black pepper to serve.