Gnocchi Piccata

We remixed the Italian-American classic to make gnocchi piccata, a saucy dish made with bright lemon and briny capers.

When you hear “piccata,” you likely think of the sauce made with butter, lemon, parsley and spices that’s served over chicken or veal. Technically, the term refers to the method used to cook the meat. (It’s pounded thin, dredged in flour and then cooked in the aforementioned lemon sauce). But because most people know the recipe for its sauce, we riffed on it and decided to make a vegetarian version of chicken piccata that replaces the chicken with pillowy potato gnocchi.

Because the recipe uses pantry-friendly shelf-stable gnocchi, it’s an ideal weeknight dinner that comes together in a flash. Serve it as a side dish alongside a protein such as roast chicken or roast pork, or make it a vegetarian main entree and serve it with a big green salad or garden-fresh vegetable side.

Ingredients for Gnocchi Piccata

• Butter: Unsalted butter is used to saute the shallot and garlic as well as the gnocchi, adding a rich and buttery flavor to this pasta dish.
• Shallot: A shallot is a type of onion that has a relatively mild flavor. This recipe calls for one thinly sliced, medium-sized shallot. If you don’t have shallots, use 1/4 cup of finely diced white or yellow onion instead.
• Garlic: Fresh garlic adds a pungent flavor to the sauce. It’s best to thinly slice the garlic.
• Capers: Capers are actually pickled flower buds that have a salty, briny and bright flavor. Use small nonpareil capers for this recipe. If you can only find larger capers, chop them into smaller pieces.
• Vegetable broth: Vegetable broth makes up the base of the piccata sauce. Use low-sodium vegetable broth to control the salt level in this dish. Low-sodium chicken broth can also be used to make this recipe if you don’t need to make it vegetarian.
• White wine: Use a dry white wine such as sauvignon blanc or pinot grigio.
• Lemon juice: Use freshly squeezed lemon juice for the best flavor.
• Parmesan: Grated Parmesan adds a savory note to the sauce. Freshly grated Parmesan will have the best flavor and will melt into the sauce nicely.
• Fresh parsley: Parsley adds a fresh herbal flavor to the sauce and is also used as a garnish.
• Gnocchi: You will need a 16-ounce package of shelf-stable gnocchi for this gnocchi recipe.

Directions

Step 1: Make the sauce

In a small skillet, melt 2 tablespoons of butter over medium heat. Add the shallot and saute it until it’s golden, about four to six minutes.

Add the capers and garlic and saute them until they’re fragrant, about 30 to 60 seconds. Stir in the vegetable broth and white wine and reduce the heat to low. Simmer the sauce until it’s slightly reduced, five to seven minutes.

Remove the skillet from the heat and stir in the lemon juice, grated Parmesan and fresh parsley. Season it to taste with salt and pepper.

Step 2: Cook the gnocchi

While the sauce is simmering, prepare the gnocchi. In a separate large-sized skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the gnocchi in a single layer and cook them, stirring occasionally, until they’re golden, about four to five minutes.

Add the lemon-caper sauce and cook it until it’s heated through, about two to three minutes. Garnish the pasta with additional fresh minced parsley and serve it.

Gnocchi Piccata Variations

• Add chicken: To amp up the protein, stir in cooked cubed or shredded chicken after combining the gnocchi with the sauce. Cook the pasta until the chicken is heated through.
• Give it a little heat: To spice up this dish, stir in a pinch of crushed red pepper flakes.
• Make it creamy: Stir 1/4 to 1/2 cup of heavy cream into the sauce with the veggie broth and white wine to make a creamy gnocchi piccata.

How to Store Gnocchi Piccata

Leftover gnocchi piccata should be stored in an airtight container in the refrigerator. This dish is best the day it’s made because the gnocchi will soak up the sauce as it is stored. If you have them, it’s best to eat leftovers within one or two days—though they will be safe to eat for up to four days.

How should you reheat gnocchi piccata?

You can easily reheat gnocchi piccata in the microwave. You can also reheat it on the stovetop, adding a splash of broth and/or wine to loosen it up a bit.

Gnocchi Piccata Tips

Can you use fresh gnocchi for gnocchi piccata?

This recipe is best suited for shelf-stable or refrigerated gnocchi rather than fresh gnocchi. Unlike shelf-stable gnocchi, fresh gnocchi is more likely to fall apart in a recipe like this one.

What can you serve with gnocchi piccata?

Serve gnocchi piccata alongside a simple green salad and fresh vegetable sides such as sauteed green beans, Parmesan-roasted broccoli or garlic roasted Brussels sprouts. Don’t forget thick slices of garlic bread or Italian bread slathered with butter!

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