WP. At the moment I'm writing this, "chili crisp" is one of the hottest things (so to speak) on the cooking scene, with the most popular brand being Lao Gan Ma. I've also got a pretty complicated "homemade" recipe for it. Which would be rather ironic to make for this recipe, which would use store-bought potato gnocchi.
Ingredients
2 pounds potato gnocchi
3 tablespoons unsalted butter
3 tablespoons capers in brine, well drained, plus more to taste
2 tablespoons chili crisp
1/2 cup (2 ounces) grated parmesan cheese
Instructions
1. Bring a large pot of water to a boil. Add the gnocchi and cook according to the package instructions.
2. Reserve 1/4 cup of the cooking water and drain the gnocchi.
3. In a large skillet over medium-high heat, melt the butter. Once it’s sizzling, add the capers and chili crisp, making sure to get spoonfuls of the crispy chili flakes — not just the oil on top — and cook, stirring constantly, for about 30 seconds. Add the gnocchi to the pan, along with a couple of tablespoons of the reserved cooking water, then stir or shake the pan until the gnocchi are well coated and everything is hot, about 1 minute, adding more water as needed if the pan is dry.
4. Remove from the heat and serve right away, with the parmesan on the side.