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!!
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Crispy Gnocchi Piccata
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!
- 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
- 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.