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Bring the whole milk to a boil and then reduce to a simmer over a medium-low heat. Add the fish and cook for 4-5 minutes until the fish is just starting to flake. Drain the fish over a bowl, reserving the milk.
Melt the butter in a shallow casserole over a medium heat. Add the leeks and plenty of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until lovely and soft. Add the garlic and stir together.
Add the flour and stir together. Then stir in the warm milk, a little at a time until fully combined and creamy. Let it bubble away for 5 minutes to thicken and then add the mustard, Worcestershire sauce and chives. Mix well and add salt and pepper to taste. Add the fish and raw prawns and fold together.
Whilst the sauce cooks, pre-heat the grill to high and cook the gnocchi in a pan of boiling water for 2 minutes until they start to float and are lovely and soft. Drain and rinse with cold water to stop them cooking.
Cover the top of the fish pie with the gnocchi and cheese. Pop under the grill, and grill for around 10 minutes or until the top is golden.