Crispy Gnocchi Piccata is a quick and delicious gluten free side dish that's full of fresh and zesty flavor. Ready in under 10 minutes!
Looking to switch up the side dish for dinner tonight? Try my Crispy Gnocchi Piccata, a buttery yet light and simple side that cooks in just 10 minutes!
Crispy Gnocchi Piccata
Crispy Gnocchi Piccata is store-bought, packaged gnocchi that’s sauted in extra virgin olive oil until crispy then tossed with capers, a modest amount of butter, fresh lemon juice, and a ton of fresh baby spinach.
Piccata usually calls for a mixing lemon, butter, and capers, but the spinach not only bulks up the recipe but gives it a healthy punch too. Ridiculously good!
Crispy Gnocchi Piccata is ready in about 10 minutes and the light, fresh flavor pairs perfectly with just about any protein.
Start by heating 2 Tablespoons extra virgin olive oil in a large, 12″ skillet over medium-high heat. Once the oil is hot, add 12oz shelf-stable gnocchi straight from the package (don’t boil first) then shake the pan to get the gnocchi into an even layer.
Saute for 2-3 minutes or until the bottoms are golden brown.
I use Delallo Gluten-Free Gnocchi for all my gnocchi recipes.
- Note: if you don’t need to eat gluten-free, regular gnocchi usually come in 16oz packages (vs 12oz) so bump up all the remaining ingredients a touch if using a whole package of regular gnocchi.
Continue to saute the gnocchi until fork tender and golden brown all over, 2-3 more minutes, then scoot them off to the side and add 2 Tablespoons butter (or vegan butter) and 1-1/2 Tablespoons drained capers to the cleared side of the skillet.
Allow the butter to melt then toss everything together to combine.
Last step is to add a squeeze of fresh lemon juice into the skillet, followed by 4 cups baby spinach that have been roughly chopped. Saute until the spinach has just wilted, 1-2 minutes.
Give the dish a taste then add more lemon juice and/or salt if necessary.
That’s all she wrote! Absolutely DELICIOUS – so much so that it really doesn’t matter what you serve alongside this delectable little side dish because it’s going to steal the show. Enjoy!
Equipment
Ingredients
- 2 Tablespoons extra virgin olive oil
- 12 oz shelf-stable gluten free gnocchi, Delallo recommended
- 2 Tablespoons butter or vegan butter
- 1-1/2 Tablespoon drained capers, or more!
- 4 cups packed fresh baby spinach, roughly chopped
- 1/2 lemon
Directions
- Heat extra virgin olive oil in a large, 12" skillet over medium-high heat. Once hot, add gnocchi then arrange into a single layer and saute until the bottoms are golden brown and crispy, 2-3 minutes. Stir then continue to saute until the gnocchi are fork-tender and golden brown all over, 2-3 additional minutes, stirring often. Push gnocchi to one side of the skillet then add the butter and capers to the cleared side of the skillet and allow butter to melt. Once melted, toss everything to combine.
- Add a drizzle of fresh lemon juice and chopped spinach then saute until spinach wilts, 1-2 minutes. Taste then add more lemon juice and/or salt if necessary. Serve immediately.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Well Kristin… you knocked it out of the ballpark again. I just made this for lunch. I will certainly be making it again. Wonderful flavors! You are so talented at getting ingredients to work together! Thank you for sharing. ♥️
Wohoo!! So glad this was a hit, Elise! Thank you so much for your feedback and recipe rating!
This recipe is my favourite on your site! I always get excited whenever I have spinach or arugula to use up because it means I get to make it!
Ahh, so glad to hear that, Taryn!! Thank you so much for your feedback and recipe rating – I’m so glad you love this dish!
I just made this and it tastes AMAZING! Thanks for sharing.
You officially have a new fan. I happened to buy a box of GF gnocchi and the next day found this recipe. It’s amazing. I’ll be working my way through your recipes. Thanks so much!
Ahh, thrilled to hear that, Carla!! Hope you find a bunch more recipe to love! :)
I just bought cauliflower gnocchi. I haven’t tried it yet but another shopper told me it was good. Do you think it could be substituted?
Sure!
Wow, I am mystified by all of these positive reviews. I just made this, and it is borderline inedible. Half a lemon is WAY too intense – the only taste I am experiencing is SOUR. Also, the spinach filled the entire pan and made the gnocchi mushy. This is seriously disgusting.
Bee, please read the entire recipe closely before making statements that only make you look hateful and rude. The directions say to add a *drizzle* of lemon juice, not half a lemon’s worth of lemon juice.
I tried this recipe and it was delicious! I find it easier to cook it in the pan and loved having the crispy brown outside and soft inside. Great idea!
I’m so glad you loved it, Lynda! Thank you so much for your feedback!