epicurious3.8
Gnocchi Piccata
All the flavors of chicken piccata, only instead of meat, the dish is built upon plump potato gnocchi (the shelf-stable kind) in this no-boil one-pan recipe.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
📝 Preparation Steps
1
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.
lemon, halved1
2
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.
. extra-virgin olive oil, divided4 Tbsp17.5-oz. package shelf-stable potato gnocchi1
3
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.
. extra-virgin olive oil, divided4 Tbspdry white wine2 cupslow-sodium vegetable or chicken broth2 cups. unsalted butter6 Tbsp
4
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.
lemon, halved1Freshly ground pepper
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