Gnocchi Piccata

Name: Gnocchi Piccata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Europe, Italian
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; 1 package (16 ounces) potato gnocchi

Total Time Prep: 10 min. Cook: 30 min.

Yield 4 servings

Test Kitchen Approved

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
1 package (16 ounces) potato gnocchi

Directions

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.

Nutrition Facts

1 serving: 378 calories, 14g fat (8g saturated fat), 49mg cholesterol, 722mg sodium, 53g carbohydrate (2g sugars, 4g fiber), 9g protein.