We remixed the Italian-American classic to make gnocchi piccata, a saucy dish made with bright lemon and briny capers.
Gnocchi Piccata
We remixed the Italian-American classic to make gnocchi piccata, a saucy dish made with bright lemon and briny capers.
Ingredients
- 4 tablespoons unsalted butter divided
- 1 shallot thinly sliced
- 1 garlic clove thinly sliced
- 2 tablespoons capers drained
- 1/3 cup reduced-sodium vegetable broth
- 1/4 cup dry white wine
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons minced fresh parsley plus more for garnish
- Salt and pepper to taste
- 16 ounces potato gnocchi
Instructions
- Heat 2 tablespoons butter in a small skillet over medium heat. Add shallot; cook until golden, 4-6 minutes. Add garlic and capers; cook until fragrant, 30-60 seconds. Stir in vegetable broth and white wine; reduce heat to low. Simmer until slightly reduced, 5-7 minutes. Remove from the heat. Stir in lemon juice, Parmesan and parsley. Season to taste with salt and pepper.
- Meanwhile, in a large skillet, heat the remaining 2 tablespoons butter over medium heat. Add gnocchi in a single layer; cook until golden, 4-5 minutes, stirring occasionally. Add sauce; cook until heated through, 2-3 minutes. Garnish with additional parsley, if desired. Serve immediately.
