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Ingredients
- 1 lb. potato gnocchi (shelf stable)
- 3 tbsp. unsalted butter
- 3 tbsp. capers, well drained
- 2 tbsp. chili crisp
- ½ cup fresh grated Parmesan cheese
- Zest from 1 lemon
- ½ cup chopped fresh parsley
Preparation
- Bring large pot of salted water to boil, cook gnocchi to package instructions
- Reserve ½ cup pasta water before draining
- In large skillet melt butter over medium heat
- Once bubbling add capers and well mixed chili crisp
- Stir until combined, about 1 minute
- Add gnocchi, and a few tbsp. of pasta water
- Stir to cover gnocchi, add small amounts of reserved water if sauce needs loosened
- Remove from heat, sprinkle with Parmesan, lemon zest and parsley
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