Mix the tea, sugar, and rice in a bowl.
Line a large saucepan with foil and add the rice mixture.
Place a second sheet of foil over the mixture, add the haddock, and cover with a lid.
Cook on high heat for ten minutes until the fish is cooked through, ensuring proper ventilation.
Bring butter and 75ml water to a boil in a saucepan.
Add the flour and beat with a wooden spoon until smooth, then remove from heat.
Transfer to a bowl and stir in eggs, herbs, and chopped runner beans.
Pipe the mixture into a long sausage shape on a floured surface and cut into 5cm pieces.
Boil the gnocchi in salted water for five minutes until they float, then drain on kitchen paper.
Simmer stock and cream in a saucepan until the volume reduces by half.
Add beans and tomato to the sauce and season to taste.
Stir gnocchi into the sauce, plate it, and top with the smoked fish.