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.

By Bonappetit

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound shelf-stable gnocchi
• 3 cloves garlic
• 0.5 cup white wine
• 1 cup chicken stock
• 2 tablespoons capers
• 1 whole lemon
• 0 to taste salt
• 0 to taste black pepper
• 0 optional parsley

Instructions

1. Heat a large skillet over medium-high heat and add olive oil.
2. Add the shelf-stable gnocchi to the skillet and cook until golden brown and crispy, about 5 minutes.
3. Remove the gnocchi from the skillet and set aside.
4. In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
5. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the skillet.
6. Add capers and bring the mixture to a simmer.
7. Return the gnocchi to the skillet and toss to coat in the sauce.
8. Squeeze fresh lemon juice over the gnocchi and stir to combine.
9. Season with salt and pepper to taste.
10. Serve the gnocchi piccata hot, garnished with chopped parsley if desired.