Prep Time::5 mins
Cook Time::10 mins
Total Time::15 mins
Servings::4 to 6
Ingredients
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2 (17.6 oz) packages gnocchi
6 tablespoons salted or unsalted butter
4 tablespoons capers in brine, well drained
2 tablespoons chili crisp oil (such as Lao Gan Ma Spicy Chili Crisp)
3/4 cup freshly grated Parmesan cheese, or to taste
Directions
Bring a large pan of water to a steady simmer. Add gnocchi and cook until they float to the top, 2 to 4 minutes. Drain gnocchi, reserving a few tablespoons of cooking water.
Meanwhile, melt butter in a large skillet over medium-high heat until molten and sizzling, about 2 minutes. Add capers and chili crisp oil and sizzle, stirring continuously, about 30 seconds.
Add drained gnocchi to the skillet along with a couple of tablespoons of reserved cooking water. Stir or shake the pan until gnocchi are well coated with a slick of red oil and everything’s piping hot. Serve straight away with freshly grated Parmesan cheese to taste.
Cook’s Note
Feel free to substitute Parmesan cheese with a vegetarian alternative.