Recipe courtesy of Justin Chapple
Recipe courtesy of Justin Chapple
Watch how to make this recipe.
Gnocchi and Cauliflower Piccata
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 195
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 309 mg
Although the culinary use of "piccata" usually refers to thinly sliced or pounded meats used in Italian cooking, this recipe takes inspiration from the lemon-butter-parsley sauce typically served with chicken or veal piccata. After a few minutes in a hot skillet, store-bought gnocchi become crispy on the outside and fluffy in the middle, making them the perfect partner to crisp-tender cauliflower and the lemony sauce, which is also studded with capers.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 195
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 309 mg
Ingredients
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Directions
- In a large skillet, melt 2 tablespoons of the butter in the olive oil over medium heat. Add the cauliflower and a pinch of salt and cook, stirring occasionally, until browned in spots and barely softened, about 5 minutes. Add the 2 tablespoons broth, cover and cook until the broth is evaporated and the cauliflower is crisp-tender, about 2 minutes. Using a slotted spoon, transfer the cauliflower to a bowl.
- Add 2 tablespoons of the butter to the skillet. Once melted, add the gnocchi and cook over high heat, stirring occasionally, until lightly browned on the outside, about 3 minutes. Add the garlic and shallots and cook, stirring, until softened and the gnocchi are crisp on the outside, about 2 minutes.
- Add the reserved cauliflower to the gnocchi, then stir in the lemon juice, capers, red pepper flakes and the remaining 1/3 cup of broth and 2 tablespoons of butter. Cook, stirring gently, until the gnocchi and cauliflower are coated in the sauce, 2 to 3 minutes. Stir in the parsley and season with salt and pepper. Serve.
