Iowa Girl Eats · by Kristin Porter★ 5.0 (6)
Crispy Gnocchi Piccata
NUTRITION · PER SERVING14M COOK
CAL 13%·PRO 19%
CARBS 22G33% OF CAL
5G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 18G60% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried gnocchi with capers, spinach, and bright lemon in a quick olive oil and vegan butter sauce. A fresh, zesty vegetable side ready in under 10 minutes.
sideitalian🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoons extra virgin olive oil
- 12 oz shelf-stable gluten free gnocchi (Delallo recommended)
- 2 Tablespoons butter or vegan butter
- 1-1/2 Tablespoon drained capers (or more!)
- 4 cups packed fresh baby spinach (roughly chopped)
- 1/2 lemon
At a glance
PER SERVING · TIME 14M
CAL 13%·PRO 19%
CARBS 22G33% OF CAL
5G FIBER0G ADDED2G INTRINSIC14G OTHER2G TOTAL SUGAR
FAT 18G60% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 9m
- Sodium
- 565mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1389mg
- Calcium
- 180mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.