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Gnocchi are soft, pillowy dumplings that originate from Italy. They are versatile and can be paired with a variety of sauces and flavors. In this recipe, we combine the bright zest of lemon with the salty punch of capers and anchovies to create a dish full of vibrant flavors.
Ingredients
- 1 pound (450g) potato gnocchi
- 2 tablespoons olive oil
- 3 anchovy fillets, chopped
- 2 tablespoons capers, drained
- Zest and juice of 1 lemon
- 2 cloves garlic, minced
- Fresh parsley, chopped (optional)
- Salt and pepper to taste
Preparation Steps
Start by boiling a large pot of salted water. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped anchovies and cook until they dissolve, about 1 minute. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the capers, lemon zest, and lemon juice to the skillet. Stir well to combine and let the mixture simmer for a minute to meld the flavors.
Gently add the cooked gnocchi to the skillet. Toss to coat them evenly with the lemony, salty sauce. Cook for an additional 2 minutes, allowing the flavors to infuse the gnocchi.
Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley if desired. Serve immediately for a bright, salty, and satisfying dish.