I think we’ve finally turned the corner into spring – HALLELUJAH! After a snow day last weekend, there is nothing but 50s and 60s in the forecast. The boys and I have gotten out for a couple walks and oh my word, its been so good for the soul. I’m going to be revisiting our Summer Bucket List here shortly – what’s at the top of yours?
Hopefully making this Crispy Gnocchi Piccata, aka the side dish slash light supper you’ll be making for the rest of your days!
As I’ve mentioned, I’m currently obsessed with crispy gnocchi AND lemon so when the idea to marry the two came to me a couple weeks ago I was pleased as punch to find the combo turned out even better then I imagined.
Crispy Gnocchi Piccata is store-bought, packaged gnocchi that’s sauteed in extra virgin olive oil until crispy (no need to boil first) 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!
Now that the weather is finally cooperating, and we’re going to be spending as much time outside as possible, I’ll be turning to quick and easy meals like this one more and more. Crispy Gnocchi Piccata is ready in about 10 minutes and the light, fresh flavor is perfect for warm nights. I can’t get enough!
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 these Delallo Gluten-Free Gnocchi for all my crispy gnocchi skillets and just love them! FYI – if you don’t have 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, but sauteed chicken breasts and/or shrimp would round out the meal. However you serve it, I hope you love this fresh and tasty recipe – ENJOY!!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Crispy Gnocchi Piccata
Description
Crispy Gnocchi Piccata is a quick and delicious gluten-free side dish or light main that's full of fresh, zesty flavor. Ready in under 10 minutes, too!
Ingredients
- 2 Tablespoons extra virgin olive oil
- 12oz shelf-stable gluten-free gnocchi (I use Delallo)
- 2 Tablespoons butter or vegan butter
- 1-1/2 Tablespoon drained capers (or more!)
- 4 packed cups 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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!
I’ve been enjoying your recipes for awhile now and just wanted to say thanks! Went out a picked the last lemon off the tree for this gnocchi – yum!!
Oh my gosh – doesn’t get fresher then that. Heavenly! So glad you enjoyed the dish, Melissa!
I made this dish last night. It is so good!! Great flavor and texture. And it was simple to put together (high on my list for recipes!). Thank you for another great recipe!
I’m thrilled you loved it, Kristine! Thank you so much for your feedback and star rating! :)
That looks delicious
OMG, we just tried your crispy gnocchi preparation method last night for a side dish – no capers or spinach, just garlic – and we are dying! It’s a game-changer! I always thought you had to boil them first and ended up with a soggy mess. This is so much faster and easier, and it tastes better! Thank you so much for sharing.
Right? Such a time saver and the texture is SO much better. I’m so, so glad you loved the method, Kelly! :)
Read The Great Alone last week – have such a book hangover from the incredible story. Also highly recommend her book called The Nightingale if you haven’t read!
Seriously – I wanted the book to keep going and going and going. The Nightingale is another favorite of mine from Kristin Hannah – maybe I’ll just take it upon myself to read everything she’s ever written. ;)
Yummy! I love the addition of spinach!
It’s one of my favorite parts about the dish – hope you love it, Kelli!