Categories: Pasta
Ingredients
- 2 Tablespoons extra virgin olive oil
- 12oz shelf-stable gluten-free gnocchi (I use Delallo)
- 2 Tablespoons butter or vegan butter
- 1-1/2 Tablespoon drained capers (or more!)
- 4 packed cups fresh baby spinach, roughly chopped
- 1/2 lemon
Directions
- Heat extra virgin olive oil in a large, 12" skillet over medium-high heat. Once hot, add gnocchi then arrange into a single layer and saute until the bottoms are golden brown and crispy, 2-3 minutes. Stir then continue to saute until the gnocchi are fork-tender and golden brown all over, 2-3 additional minutes, stirring often. Push gnocchi to one side of the skillet then add the butter and capers to the cleared side of the skillet and allow butter to melt. Once melted, toss everything to combine.
- Add a drizzle of fresh lemon juice and chopped spinach then saute until spinach wilts, 1-2 minutes. Taste then add more lemon juice and/or salt if necessary. Serve immediately.