Gnocchi Piccata

A bright, bold, filling dinner that comes together in no time and results in just one dirty skillet. The foundation is built upon plump, perfectly tender potato gnocchi with the punchy, savory flavors of chicken piccata.

By Bonappetit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 package shelf-stable gnocchi
• 1 package shelf-stable gnocchi
• 1 cup white wine
• 1 cup chicken stock
• 2 cloves garlic
• 1 tablespoon capers
• 1 whole fresh lemon

Instructions

1. Start by using shelf-stable gnocchi (the kind found in the dried pasta section) instead of the fresh variety for this recipe. The latter are less resilient and tend to fall apart and become gummy, so save them for your more traditional cooking applications.
2. Pan-fry the gnocchi until they become perfectly tender. This requires no boiling at all to reach their ideal selves.
3. In the same pan, start building your sauce. Begin with white wine.
4. Add chicken stock to the sauce. You can also use vegetable stock if you prefer.
5. Add garlic to the sauce.
6. Add capers to the sauce.
7. Finish the sauce with plenty of fresh lemon to hit all the right notes of beloved piccata in a meat-free package.