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

This is the quickest, easiest, midweek lifesaver recipe. There's no substitute for chili crisp oil – get the Lao Gan Ma brand if you can. Along with the sharpness of the capers and the richness of butter and cheese, it's a dream.

Prep

12 min

Cook

36 min

Servings

Difficulty

Medium

Ingredients

2 , 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 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 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 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.

Nutrition per serving

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