GNOCCHI AND CAULIFLOWER PICCATA

Gnocchi and Cauliflower Piccata image

Provided by Justin Chapple

Time 25m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
12 ounces cauliflower florets, cut into 1-inch pieces (about 1/2 a medium head)
Kosher salt and freshly ground black pepper
1/3 cup plus 2 tablespoons low-sodium vegetable or chicken broth
12 ounces store-bought potato gnocchi
3 cloves garlic, thinly sliced
1 shallot, thinly sliced
1/3 cup fresh lemon juice
1/4 cup drained brine-packed capers
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh flat-leaf parsley leaves, chopped

Steps:

In a large skillet, melt 2 tablespoons of the butter in the olive oil over medium heat. Add the cauliflower and a pinch of salt and cook, stirring occasionally, until browned in spots and barely softened, about 5 minutes. Add the 2 tablespoons broth, cover and cook until the broth is evaporated and the cauliflower is crisp-tender, about 2 minutes. Using a slotted spoon, transfer the cauliflower to a bowl.
Add 2 tablespoons of the butter to the skillet. Once melted, add the gnocchi and cook over high heat, stirring occasionally, until lightly browned on the outside, about 3 minutes. Add the garlic and shallots and cook, stirring, until softened and the gnocchi are crisp on the outside, about 2 minutes.
Add the reserved cauliflower to the gnocchi, then stir in the lemon juice, capers, red pepper flakes and the remaining 1/3 cup of broth and 2 tablespoons of butter. Cook, stirring gently, until the gnocchi and cauliflower are coated in the sauce, 2 to 3 minutes. Stir in the parsley and season with salt and pepper. Serve.