Imagine all the punchy, savory flavors of chicken piccata, only instead of chicken, the foundation is built upon plump, perfectly tender potato gnocchi. The trick to making this a one-pan affair is to use shelf-stable gnocchi (the kind found in the dried pasta section) instead of the fresh variety for this recipe. The latter are less resilient and tend to fall apart and become gummy, so save them for your more traditional cooking applications. These weeknight wonders become perfectly tender when pan-fried, requiring no boiling at all to reach their ideal selves. You’ll start there, then build your sauce all in the same pan: white wine, chicken stock (or vegetable, if you so choose), garlic, capers, and plenty of fresh lemon hit all the right notes of beloved piccata in a meat-free package. It’s a bright, bold, filling dinner that comes together in no time and results in just one dirty skillet.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Squeeze juice from 1 lemon half into a small bowl. Thinly slice remaining 1 lemon half; remove seeds and discard. Set juice and slices aside separately.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook one 17.5-oz. package shelf-stable potato gnocchi, stirring occasionally, until browned in spots, about 5 minutes. Transfer to a plate.
Step 3
Add 8 garlic cloves, thinly sliced, ⅓ cup coarsely chopped drained capers, and remaining 2 Tbsp. extra-virgin olive oil to same skillet and cook, stirring often, until garlic is softened and fragrant, 2–3 minutes. Increase heat to high, add 2 cups dry white wine, and bring to a simmer. Cook, stirring often, until wine is reduced by about three quarters, 7–10 minutes. Add 2 cups low-sodium vegetable or chicken broth and 6 Tbsp. unsalted butter; cook, stirring often, until sauce is reduced by about half, 6–8 minutes.
Step 4
Return gnocchi to pan and add reserved lemon juice and slices; cook, stirring often, until gnocchi are coated, tender, and heated through, 2–3 minutes. Remove pan from heat and stir in ¼ cup finely chopped parsley; season with freshly ground pepper.
Recipe notes
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