Gnocchi Piccata
Imagine all the punchy, savory flavors of chicken piccata, only instead of chicken, the foundation is built upon plump, perfectly tender potato gnocchi. The trick to making this a one-pan affair is to use shelf-stable gnocchi (the kind found in the dried pasta section) instead of the fresh variety for this recipe.
Ingredients · Servings 4
- 1 lemon, halved
- 4 Tbsp. extra-virgin olive oil, divided
- 1 17.5-oz. package shelf-stable potato gnocchi
- 8 garlic cloves, thinly sliced
- ⅓ cup coarsely chopped drained capers
- 2 cups dry white wine
- 2 cups low-sodium vegetable or chicken broth
- 6 Tbsp. unsalted butter
- ¼ cup finely chopped parsley
- Freshly ground pepper
Method · 45 min
- Squeeze juice from 1 lemon half into a small bowl. Thinly slice remaining 1 lemon half; remove seeds and discard. Set juice and slices aside separately.
- Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook one 17.5-oz. package shelf-stable potato gnocchi, stirring occasionally, until browned in spots, about 5 minutes. Transfer to a plate.
- Add 8 garlic cloves, thinly sliced, ⅓ cup coarsely chopped drained capers, and remaining 2 Tbsp. extra-virgin olive oil to same skillet and cook, stirring often, until garlic is softened and fragrant, 2–3 minutes. Increase heat to high, add 2 cups dry white wine, and bring to a simmer. Cook, stirring often, until wine is reduced by about three quarters, 7–10 minutes. Add 2 cups low-sodium vegetable or chicken broth and 6 Tbsp. unsalted butter; cook, stirring often, until sauce is reduced by about half, 6–8 minutes.
- Return gnocchi to pan and add reserved lemon juice and slices; cook, stirring often, until gnocchi are coated, tender, and heated through, 2–3 minutes. Remove pan from heat and stir in ¼ cup finely chopped parsley; season with freshly ground pepper.
