15-Minute Butter Gnocchi with Spicy Chili Crisp, Capers and Parmesan

Ingredients

• 2 packages gnocchi , 17.6 oz
• 6 tablespoonssalteds or un salted or un
• 4 tablespoons capers in brine , well drained
• 2 tablespoons chili crisp oil , such as Lao Gan Ma Spicy Chili Crisp
• 0.75 cups grated Parmesan cheese , or to taste

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.