Gnocchi Piccata

Reheating time: 7-12 minutes- boil water!

So, this is a new one! Gnocchi piccata. Needless to say, we are thrilled about it. The only thing that could make Deano’s fluffy ricotta gnocchi any better would be the addition of a creamy white wine + caper sauce, studded with curly kale from Applefield farms, caramelized onions, and herbalicious chicken medallions. But wait, there’s more! A sweet and briny olive relish- this came out great, almost more like a tapenade of sorts- but it’s the perfect topping for the pasta. So good. Leftover sauce? No problem. That’s what the focaccia is for! Nothing cleans up a bowl better than a nice toasted piece of focaccia. It’s really good with the sauce, so make sure to hold off on eating it right away until you’re done with your pasta. Last but not least, a fresh, crunchy greens salad with a simple but delicious sherry vinaigrette. You really can’t go wrong with this dinner. Get a pot of water on, and get in there!

For the gnocchi:

As I said, get a big pot of water on the stove, season well with salt (salty water is good water), and bring it to a boil. While you wait for the water to boil, you can check out all the other fun goodies we’ve got: gnocchi, piccata sauce, olive relish, salad, dressing, and focaccia. The latter three play no part in the gnocchi, so we can set them aside. You really need the gnocchi, piccata sauce, and the relish. Over high heat, warm the biggest pan you got, and add a pad of butter. Get it nice and foamy, and stir it around a bit. Slowly scoop the piccata sauce into the pan. Let it warm over high heat, and add a splash or two of water to thin it out.

Once your water is boiling, drop in the gnocchi and give them a stir to separate. Cook for two minutes- no more! These guys go fast 🙂

Once the gnocchi are done, carefully scoop them out of the water and toss them in the hot pan with the piccata sauce. Once everything is mixed, add a splash of pasta water- this will help to make your sauce! Cook the pasta water down with the gnocchi until a sauce forms, and the sauce clings to the gnocchi and chicken/veggies. You may need more water, you may need to cook it down. Season with salt and fresh cracked black pepper!

Once you’re happy with the sauce, it’s time to plate!

Scoop the gnocchi and chicken/veggies into an even layer in a shallow bowl, and give a few dollops of the olive relish on top. Voila. You did it.

For the mixed greens:

So simple- just dress the leaves in a large bowl with the sherry vinaigrette, season with a pinch of salt and some black pepper, and give it a toss! Plate it up on the side of your pasta, or wait to enjoy the salad as a dessert.

For the focaccia:

Toast up the focaccia and use it to wipe clean anything that the gnocchi touched- the pan, your plate, your spoon, etc. Don’t let anything go to waste! That sauce is liquid gold. Studded with sundried tomatoes and basil, this focaccia brings brightness and depth to the already complex flavors of tonight’s dish. Yum!

That’s it!