Veal Scallopini and Piccata Gnocchi

Thinly pounded veal cutlets is an easy accompaniment to potato  gnocchi, both in a lemony piccata sauce.

Veal Scallopini and Piccata Gnocchi

Veal Scallopini and Piccata Gnocchi

My recipe of the day for today is with Improv Cooking Challenge, where the blogging group is tasked to come up with creating a recipe that uses two specific ingredients.

This month the combination was for Italian Seasoning and Wine. I took a peek in my archives and already had something in there that qualified. The Veal Scallopini is one of my favorites as I love thin cutlets of anything. And as fast cooking meals go, I paired it with a  package of potato gnocchi which I had bought for something else, but didn’t end up using it.

You can use packaged gnocchi in this or you might like to make your own. My friend Caroline Williams at Caroline’s Cooking has a number of gnocchi recipes as she is fond of making those. Perhaps you would like to peruse her collection since I don’t have a gnocchi recipe posted?

Caroline’s Gnocchi recipes

But this recipe is easy-peasy since it all cooks up really fast. Pair it  with a nice Caesar Salad and a bottle of wine and you’re set for a simple romantic meal. Just in time  for last  minute Valentine’s celebration.

Veal Scallopini and Piccata Gnocchi

Improv Cooking Challenge

improv cooking challenge

1 Ingredient + 1 Ingredient= Endless Possibilities

Wine and Italian Seasoning

Here’s the deal: Fearless bloggers have to use the two ingredients together in one awesome recipe.

Check out what the other bloggers have made!

  • Creamy Italian Dressing With Mayo & Red Wine Vinegar by Sneha’s Recipe
  • White Wine & Herb Grilled Chicken by Kate’s Recipe Box
  • Veal Scalloppini and Piccata Gnocchi by Palatable Pastime
  • Slow Cooker Italian Roast Beef by Cookaholic Wife
  • Winey Mary: Bloody Mary meets Red Wine by Our Good Life
  • Lemon Caper Italian Chicken by Cindy’s Recipes and Writings
  • Lady and the Tramp Spaghetti and Meatballs by Simply Inspired Meals
  • Italian Sausage Marinara with Penne by Jolene’s Recipe Journal
  • Pasta in White Wine Herb Sauce by A Day in the Life on the Farm
  • Sausage Spaghetti Sauce Over Zoodles by Reviews, Chews & How-Tos
  • Veal Scallopini and Piccata Gnocchi

    Veal Scallopini and Piccata Gnocchi

    • Servings: 4
    • Difficulty: easy
    • Print

    Veal Scallopini and Piccata Gnocchi

    • 1 pound veal scallopini
    • 1 cup flour
    • 1-1/2 teaspoons Italian seasoning
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 pound packaged or homemade potato gnocchi, cooked and drained


    • 3 tablespoons butter
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup diced shallots
    • 2 tablespoons small capers
    • 1/4 cup lemon juice
    • 1/4 cup dry white wine


    1. Pound veal cutlets thin if they are not already.
    2. Mix flour and seasonings; dredge veal cutlets in flour, shaking off excess.
    3. Cook and drain gnocchi.
    4. Heat butter and oil in a skillet, then saute veal until golden brown and set aside.
    5. Add shallots to empty pan, and cook until soft, then stir in the capers, lemon juice and wine, cooking for a few minutes to dissipate spirits.
    6. Toss gnocchi with sauce and spoon any extra over veal.

    From the kitchen of

    Veal Scallopini and Piccata Gnocchi

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