Gnocchi With Chili Crisp Sauce, Capers and Parmesan

• servings: 4 servings
• total time: 20 minutes

Ingredients

2 pounds potato gnocchi

3 tablespoons unsalted butter (may substitute vegan butter, such as Miyoko brand)

3 tablespoons capers in brine, well drained, plus more to taste

2 tablespoons chili crisp

½ cups (2 ounces) grated parmesan cheese (may substitute vegan parmesan cheese)

Directions

Bring a large pot of water to a boil. Add the gnocchi and cook according to the package instructions.

Reserve 1/4 cup of the cooking water and drain the gnocchi.

In a large skillet over medium-high heat, melt the butter. Once it’s sizzling, add the capers and chili crisp, making sure to get spoonfuls of the crispy chili flakes — not just the oil on top — and cook, stirring constantly, for about 30 seconds. Add the gnocchi to the pan, along with a couple of tablespoons of the reserved cooking water, then stir or shake the pan until the gnocchi are well coated and everything is hot, about 1 minute, adding more water as needed if the pan is dry.

Remove from the heat and serve right away, with the parmesan on the side.

Nutrition

• Serving Size: Per serving (1 1/2 cups)
• Calories: 528
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 35 mg
• Sodium: 1269 mg
• Total Carbohydrate: 79 g
• Dietary Fiber: 8 g
• Protein: 16 g