Gnocchi Piccata

"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."

Shelf-stable dried potato gnocchi delivers resilience for pan-frying and avoids the gumminess and disintegration common with fresh gnocchi. Pan-frying produces plump, perfectly tender gnocchi without any boiling. The sauce is built in the same skillet using white wine, chicken or vegetable stock, garlic, capers, and plenty of fresh lemon for a bright, piccata-like flavor profile. The combination yields a meat-free, bold, and filling dinner that comes together quickly on weeknights. The entire dish requires only one pan, minimizing cleanup while maximizing savory, tangy, and aromatic elements for a satisfying simple meal.

Read at Bon Appetit