BEST Italian Recipes | The Mediterranean Dish https://www.themediterraneandish.com/category/italian/ Mediterranean Recipes & Lifestyle Thu, 28 Aug 2025 16:07:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://www.themediterraneandish.com/wp-content/uploads/2024/01/cropped-favicon_600x600-32x32.jpg BEST Italian Recipes | The Mediterranean Dish https://www.themediterraneandish.com/category/italian/ 32 32 Italian Green Beans (Fagiolini alla Genovese) https://www.themediterraneandish.com/italian-green-beans-fagiolini-alla-genovese/ https://www.themediterraneandish.com/italian-green-beans-fagiolini-alla-genovese/#respond Fri, 29 Aug 2025 12:00:00 +0000 https://www.themediterraneandish.com/?p=116082 Italian Green Beans (Fagiolini alla Genovese) are tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.

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]]> My version of Italian Green Beans (Fagiolini alla Genovese) is tender, blanched beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and garlic-infused olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.

A close up of italian green bean salad.
Photo Credits: Miriam Novoa

Liguria, in Italy, is famous for gorgeous basil pesto, and clearly, the Ligurian people know what they’re doing when it comes to vegetables because they’ve given us another winner with these green beans. 

This green bean salad recipe is my version of Fagiolini alla Genovese, a recipe I stumbled across from an Italian chef on Instagram. I forgot to save the recipe, and I don’t even remember the chef’s handle so I wasn’t able to go back to it. But thankfully, I was able to recall the most important part of the recipe: the bold, zippy dressing made with anchovies, lemon juice, and olive oil.

The beans themselves were blanched. No problem there. I went to work on the dressing from memory. My taste buds were pleasantly surprised by the bold, yet perfectly balanced flavors. I added some fresh herbs and called it done! 

It’s a perfect side dish for roasted chicken or broiled salmon, and it works just as well served at room temperature as it does warm, so it’s a great option for entertaining. 

Table of Contents
  1. What’s in Italian Green Beans?
  2. How to Make Italian Green Beans
  3. How to Choose the Best Green Beans
  4. What to Serve with Italian Green Beans
  5. More Green Bean Recipes
  6. Italian Green Beans (Fagiolini alla Genovese) Recipe
Ingredients for italian green bean salad including fresh green beans, salt, olive oil, garlic, chives, parsley, anchovy fillets, and lemon.

What’s in Italian Green Beans?

The most important part of this recipe for Italian-style green beans is, without a doubt, the beans themselves, as there are so few ingredients this is a case where quality really makes a difference! 

  • Green beans: Fresh, crisp green beans are the star. You can also use whole frozen green beans for this recipe. Choose the whole ones as they tend to get less soggy, blanch them just until they’re warmed through, and then proceed with the recipe.  
  • Anchovy fillets: These little powerhouses add depth, saltiness, and umami to the dressing. Look for high-quality cured anchovies packed in olive oil, either canned or jarred. To make this recipe vegan, you can replace the anchovies with capers.
  • Lemon: The zest and juice of a lemon add brightness and zing to the dressing, balancing the richness of the anchovies and olive oil.
  • Garlic: You know I love garlic! Its pungent flavor makes the dressing come alive. I like to sizzle thin slices in extra virgin olive oil so they turn into little, golden chips, a fun garnish. 
  • Extra virgin olive oil adds richness to the dressing and gives these green beans a luscious shine. I use our Early Harvest Greek Extra Virgin Olive Oil when developing this recipe, because I love how it’s both rich and peppery, and excellent with vegetables.
  • Kosher salt and black pepper enhance all the other flavors in the recipe. Take a light hand with the salt, since the anchovies already add plenty.
  • Fresh herbs: A sprinkle of chopped parsley and chives adds a fresh, fragrant finish. You can make it without them, or substitute basil if you like. 
Italian green bean salad in a serving bowl with a spoon next to a tin of anchovies, a plate of crusty bread pieces, a bowl of lemon wedges, a stack of 2 plates with 2 forks, 2 beverages, and a bowl of dressing with a spoon.

How to Make Italian Green Beans

Everybody needs a vegetable side dish that comes together fast. The only trick to this one is not overcooking the beans or the garlic chips! This is really an instance of less is more. Here’s the whole process, step by step. 

  • Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop 1 pound trimmed fresh green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).Fresh green beans for the italian green bean salad being added to a pot of boiling water. Next to this is a plate with more fresh green beans. 
  • Make the garlic chips. In a small saucepan, warm 3 tablespoons extra virgin olive oil over medium heat until just shimmering. Drop in 1 to 2 thinly sliced garlic cloves and cook for about 30 seconds or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now. 
  • Make the dressing. In a small bowl, combine 1/4 cup finely chopped fresh chives, 2 tablespoons finely chopped fresh parsley, 3 to 4 finely chopped cured oil-packed anchovy fillets, and the zest and juice of 1 lemon. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. You may not need all of the oil. Taste and, if needed, add a small pinch of salt and whisk again to combine.The dressing for the italian gren bean salad in a bowl with a spoon.
  • Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve. Italian green bean salad in a serving bowl.

How to Choose the Best Green Beans

  • Buy fresh, whole beans.
  • Look for smooth, slender beans. Knobby beans are too mature and tend to be starchy and not as sweet
  • Trim the stem end only—you can keep the curled tips.
  • Pre-trimmed “haricots verts,” yellow wax beans, or a mix of different string beans will also work for this recipe.

What to Serve with Italian Green Beans

This flavorful green bean recipe walks the line between salad and side. You can serve it at room temperature, chilled, or even with the green beans still slightly warm. The garlic-lemon-anchovy trifecta makes it a great pairing for richer meats, including pork chops—either brined and grilled or pan-seared with lemon. 

In the late summer, when beautiful fresh beans are abundant, it’s wonderful as a side for chicken spiedini, grilled trout with a zippy parsley-caper sauce or a roasted whole fish. 

Once winter arrives, I will have no issue making this one with whole frozen beans to enjoy alongside lemon chicken pasta or a warm pan of three cheese-stuffed manacotti. 

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A close up of italian green bean salad.
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Italian Green Beans (Fagiolini alla Genovese)

Our version on Genoese-style green beans (Fagiolini alla Genovese) are tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant.
Course Salad, Side, Side Dish, Sides/Salad
Cuisine Italian/Mediterranean
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 145.8kcal
Author Suzy Karadsheh

Ingredients

  • 1 pound fresh green beans, trimmed
  • Kosher salt
  • 3 tablespoons extra virgin olive oil
  • 2 large garlic cloves, very thinly sliced
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 3 to 4 cured oil-packed anchovy fillets, finely chopped
  • 1 large lemon, zested and juiced

Instructions

  • Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop the green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).
  • Make the garlic chips. In a small saucepan warm the olive oil over medium heat until just shimmering. Drop the sliced garlic in and cook for about 30 seconds or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now.
  • Make the dressing. In a small bowl, combine the chives, parsley, finely chopped anchovies, lemon zest and juice. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. Taste and, if needed, add a small pinch of salt and whisk again to combine.
  • Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Buying the best green beans: I recommend buying beans whole and then trimming the stem end only. You can keep the little curled tips! Look for slender beans that don’t have a knobby look to them. This is an indicator that the beans inside are overly mature and they tend to be starchy and not as sweet. If you can get the packages of pre-trimmed “haricots verts” they will work beautifully for this recipe, as will yellow wax beans. 
  • Can you use frozen green beans? Yes, you can also use frozen green beans for this recipe. Choose the whole ones if you can (they tend to get less soggy), blanch them just until they’re warmed through and then proceed with the recipe.  
  • Storage: Leforver Italian green beans will keep well in an airtight container in the refrigerator for up to 3 days. Since they’re dressed with olive oil and lemon, the flavor actually deepens as they sit, though the beans may soften a bit. Let them come to room temperature before serving for the best flavor.

Nutrition

Calories: 145.8kcal | Carbohydrates: 11.2g | Protein: 3.5g | Fat: 11.2g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.8g | Cholesterol: 2.5mg | Sodium: 119.1mg | Potassium: 317.4mg | Fiber: 4g | Sugar: 4.5g | Vitamin A: 1067IU | Vitamin C: 32.7mg | Calcium: 63.8mg | Iron: 1.7mg

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]]> https://www.themediterraneandish.com/italian-green-beans-fagiolini-alla-genovese/feed/ 0 GreenBeanSalad- GreenBeanSalad-Methods-Edited-2 GreenBeanSalad- 3 GreenBeanSalad-Methods-Edited-6 GreenBeanSalad-Methods-Edited-4 GreenBeanSalad 8 Green bean salad on a platter next to bowls of feta and red pepper flakes, and the dressing for the salad in a measuring cup. Fasolakia in a large pot next to a small bowl of chopped parsley, a juiced lemon half and a bottle of olive oil. A close up of green bean and snap pea salad with crispy quinoa on a plate with a fork. An overhead photo of sauteed green beans on a serving platter with a spoon. Surrounding this is a lemon half, kitchen towel, parsley, and bowls of salt, black pepper and pine nuts. A close up of italian green bean salad. The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil. Breakfast Sandwiches with Prosciutto, Egg, Pesto, and Sun Dried Tomatoes https://www.themediterraneandish.com/breakfast-sandwiches-with-prosciutto-egg-pesto-and-sun-dried-tomatoes/ https://www.themediterraneandish.com/breakfast-sandwiches-with-prosciutto-egg-pesto-and-sun-dried-tomatoes/#comments Wed, 06 Aug 2025 14:43:43 +0000 https://www.themediterraneandish.com/?p=115375 This breakfast sandwich recipe uses Italian flavor makers like prosciutto, basil pesto, creamy mozzarella and a sun-dried tomato topping.

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]]> This breakfast sandwich recipe uses Italian flavor makers like prosciutto, basil pesto, creamy mozzarella, and a sun-dried tomato topping for a little something special.

A close up of a breakfast sandwich on a plate.
Photo Credit: Mark Beahm

Consider this the breakfast sandwich to beat all breakfast sandwiches! I didn’t want the usual egg, sausage, and cheese combo. No, I was after flavor and lots of it.

My husband loves prosciutto almost as much as a mother loves a child, so I knew I wanted to use it to replace the sausage typically found in breakfast sandwich recipes. That decision launched an Italian flavor concept that led to spreading ciabatta rolls with basil pesto, and topping each with an egg, peppery arugula, creamy mozzarella, and finishing with what I consider the crown jewel, a sun-dried tomato, garlic, and basil topping that I now add to almost everything. The sun-dried tomato topping takes about 10 minutes to pull together, and you can even make it a week ahead of time. 

There is nothing wrong with a basic breakfast sandwich, but if you’re looking for something with bold flavors that feels a little special, this sandwich is for you.

Table of contents

Ingredients for the breakfast sandwich recipe including eggs, mozzarella, pesto, prosciutto, arugula, olive oil and sun dried tomato spread.

Breakfast Sandwich Ingredients

  • Ciabatta rolls: I’m partial to the soft texture of ciabatta rolls for this recipe. The bread stays together and soaks up the pesto without getting soggy.
  • Basil Pesto, store-bought or homemade, acts as a key flavor component to the sandwich.
  • Prosciutto is a thinly sliced, dried, cured ham. The flavor is more subtle than other types of ham, and because it’s sliced thin, it’s easy to layer on sandwiches without adding bulk.
  • Arugula is a peppery green sometimes called rocket. If I’m feeling extra fancy I will drizzle it in a little olive oil and season with salt and pepper before adding it to the sandwich, but most of the time I just layer it on without the extra step.
  • Fresh mozzarella is a favorite for this Italian-inspired breakfast sandwich. It adds a creamy, almost sweet element to balance all the savory flavors.
  • Sundried tomato topping: This topping only has 7 ingredients (sun-dried tomatoes, onion, garlic, dried thyme, salt, pepper, and fresh basil). I cooked it for about 5 minutes in a small skillet to soften the bite of the onion and garlic. It’s bold and acidic and worth the 10 minutes it takes to make.
    • TRY IT: I love the flavor of the organic sun-dried tomatoes from our shop. Ours aren’t packed in oil, but if oil-packed is what you have on hand, those will also work in this recipe.
  • Eggs are a breakfast staple and can be cooked however you like. When I make this sandwich recipe, I usually fry them over-easy or over-hard. 
  • Olive oil: I use olive oil to fry the egg. Any quality olive oil will do. However, sticking with the theme, I used our Italian Nocellara Extra Virgin Olive Oil. It’s light, fruity, and doesn’t compete with the other flavors. 
An open-faced breakfast sandwich on a plate.

How to Make Breakfast Sandwiches

To make sure things go smoothly, it’s best to prepare your ingredients ahead of time and have them ready. I typically keep a batch of the sundried tomato topping in the fridge to use on pizzas, spoon over chicken, or fish. However, if you’re making it for the first time with this recipe, I would prepare the rolls first, then make the sun-dried tomato topping, and cook the eggs in the same skillet where you made the topping. No need to wipe it out. 

  1. Prepare the rolls: Split 4 ciabatta rolls, toast them, and spread each side with 1 tablespoon of pesto. Place each roll on a plate and top one side with 2 slices of prosciutto, arugula, and a 1-ounce slice of fresh mozzarella.
  2. Make the sun dried tomato topping if you don’t already have a batch tucked away in your fridge. 
  3. Cook the eggs: In a medium skillet, add 2 teaspoons olive oil. Once the oil begins to shimmer, crack the eggs into the pan. Fry on one side for about 2 minutes, carefully flip the egg and fry for another 1 to 2 minutes, depending upon how set you prefer your yolks. Season with salt, pepper. 
  4. Finish and serve: Add an egg to each roll, top with the sun-dried tomato topping, cover with the other half of the roll, and serve!
Two breakfast sandwiches on 2 plates next to a cloth napkin, a glass of orange juice, a bowl of sun dried tomato spread with a spoon, and a cup of coffee.

What to Serve with Breakfast Sandwiches

These are pretty filling sandwiches, so you don’t need much to round out the meal, but I’m always a fan of fruit for breakfast. When it comes to drinks, iced coffee in the summer or hot tea when it’s cold outside generally make an appearance as well. Here are a few favorite recipes: 

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A breakfast sandwich on a plate next to a glass of orange juice.
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Breakfast Sandwich with Pesto, Prosciutto and a Sun-dried Tomato Topping

This recipe uses a Sun Dried Tomato Topping. It can be made up to a week in advance and takes about 10 minutes to make. It’s a key flavor component to this sandwich and worth the time it takes to make it.
Course Breakfast
Cuisine American/Mediterranean, Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 sandwiches
Calories 419.9kcal
Author Summer Miller

Ingredients

  • 1 batch sundried tomato topping
  • 4 ciabatta rolls, toasted
  • 4 tablespoons pesto store-bought or homemade
  • 8 slices prosciutto
  • 1 cup arugula,
  • 4 ounces fresh mozzarella
  • 4 eggs
  • 2 teaspoons olive oil

Instructions

  • Make the sun-dried tomato topping.
  • Prepare the rolls: Split the rolls, toast them, and spread each side with pesto. Place each roll on a plate and top one side with two slices of prosciutto, arugula, and a 1-ounce slice of fresh mozzarella. Spoon the sundried tomato salsa over the mozzarella and set aside.
  • Cook the eggs: In a medium skillet, add 2 teaspoons olive oil. Once the oil begins to shimmer, crack the eggs into the pan. Fry on one side for about 2 minutes, carefully flip the egg and fry for another 1 to 3 minutes, depending upon how set you prefer your yolks. Season with salt and pepper.
  • Finish and serve: Add an egg to each roll, top with about 2 tablespoons of sun-dried tomato topping, cover with the other half of the roll, and serve!

Notes

  • Depending upon the size of your rolls, you may need more pesto to adequately coat each roll to your liking. 
  • The nutritional information in this recipe doesn’t include the sun dried tomato topping.
  • Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.

Nutrition

Calories: 419.9kcal | Carbohydrates: 28.8g | Protein: 19.5g | Fat: 24.8g | Saturated Fat: 8.7g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 7.7g | Trans Fat: 0.04g | Cholesterol: 197.8mg | Sodium: 762.2mg | Potassium: 132.4mg | Fiber: 0.9g | Sugar: 1g | Vitamin A: 856.2IU | Vitamin C: 0.8mg | Calcium: 200.8mg | Iron: 1.1mg
Bag of sun-dried tomatoes from The Mediterranean Dish shop.

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]]> https://www.themediterraneandish.com/breakfast-sandwiches-with-prosciutto-egg-pesto-and-sun-dried-tomatoes/feed/ 1 Mediterranean-Dish-Breakfast-Sandwich-Edited-2 Mediterranean-Dish-Breakfast-Sandwich-Ingredients Mediterranean-Dish-Breakfast-Sandwich-Edited-4 Mediterranean-Dish-Breakfast-Sandwich-LEAD-5 close up of cooked breakfast strata in a baking dish. Shakshuka in cast iron skillet A Mediterranean breakfast bowl with a soft-boiled egg, hummus and sauteed vegetables on a blue plate. Image of an open faced sandwich with a poached egg. A breakfast sandwich on a plate next to a glass of orange juice. Bag of sun-dried tomatoes from The Mediterranean Dish shop. Crispy Gnocchi with Cherry Tomato Sauce https://www.themediterraneandish.com/crispy-gnocchi-with-cherry-tomato-sauce/ https://www.themediterraneandish.com/crispy-gnocchi-with-cherry-tomato-sauce/#comments Fri, 01 Aug 2025 12:00:00 +0000 https://www.themediterraneandish.com/?p=114421 Crispy gnocchi is a quick and comforting dinner, a skillet packed with golden pan-fried gnocchi in juicy tomato-roasted red pepper sauce. Fresh basil and Parmesan bring it all together.

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]]> Crispy gnocchi with jammy cherry tomato sauce is a 30-minute, skillet dinner recipe packed with pan-seared gnocchi, juicy tomatoes, and roasted red peppers, then topped with fresh basil and Parmesan. 

Crispy gnocchi with cherry tomato sauce on a platter with a serving spoon. Next to this is a small bowl of basil ribbons and a stack of 2 plates.
Photo Credits: Mark Beahm

This one-pan weeknight dinner comes together in just 30 minutes, and celebrates simplicity in all the best ways. Cherry tomatoes, roasted red peppers, onion, and fresh herbs combine to make a flavorful and easy sauce for this crispy gnocchi recipe. Plus, it makes delicious leftovers. Garnish with more fresh basil and grated cheese, and no one will be upset.

Gnocchi is the ultimate comfort food, and even when we don’t have time to make it from scratch, shelf-stable or refrigerated options are some of our favorite shortcut ingredients. To make this crispy-edged version, you’ll quickly sizzle store-bought gnocchi in a hot skillet until they’re golden brown. There’s no need to boil them; the pan will do all the work! 

Table of Contents
  1. What’s in this Crispy Gnocchi Recipe? 
  2. How to Make Crispy Gnocchi
  3. What to Serve with Crispy Gnocchi
  4. More Fast, Easy Gnocchi Recipes
  5. Crispy Gnocchi with Cherry Tomato Sauce Recipe
Ingredients for crispy gnocchi including gnocchi, olive oil, cherry tomatoes, roasted red peppers, red onion, garlic, lemon, salt, black pepper, red pepper flakes, basil, and grated Parmigiano-Reggiano cheese

What’s in this Crispy Gnocchi Recipe? 

Store-bought gnocchi tend to be drier and firmer than fresh gnocchi, which is exactly what helps them to get crispy in the pan. Once you toss the seared gnocchi with the jammy cherry tomato sauce, they’ll continue to cook just enough to reach pillowy perfection. They’re equal parts crispy and soft, which makes for an all-around delicious bite. Here’s everything you’ll need:

  • Extra virgin olive oil is the essential ingredient to help take gnocchi from doughy to crispy and golden brown. And yes, it’s safe to make crispy gnocchi using extra virgin olive oil.
  • Potato gnocchi: You’ll need readymade potato gnocchi for this easy dish. Of course, you could make homemade gnocchi, but for an easy weeknight dinner, I recommend using store-bought. Their firm, slightly dry texture means that they’ll get perfectly crispy. If you do want to make this recipe using fresh gnocchi, brown them well on one side before turning them, as they’re likely to be softer and more fragile!
  • Cherry tomatoes have a rich, concentrated flavor and don’t require much cooking to make a quick pan sauce. As they cook, they’ll begin to burst and become jammy, creating the perfect base for the crispy gnocchi. Feel free to use grape tomatoes, Sun Gold tomatoes, or a mix of multicolored small tomatoes for this sauce.
  • Roasted red peppers: A cup of chopped high-quality roasted red peppers adds a smoky flavor to the tomato sauce.
  • Red onion: Thinly sliced red onions become slightly soft and sweet as they cook with the tomatoes.
  • Garlic adds its signature pungent flavor. I like to grate it on a zester rather than mincing it because it melts easily into the sauce.
  • Lemon zest adds a welcome brightness to the savory, umami-packed sauce.
  • Kosher salt and freshly ground pepper
  • Red pepper flakes: I like the addition of crushed red pepper flakes for a little heat, but you can omit this entirely, especially if you’re feeding little ones.
  • Fresh basil adds a pop of green color and an herbaceous flavor. 
  • Parmigiano-Reggiano introduces a welcome salty edge to this gnocchi recipe.  
Crispy gnocchi with cherry tomato sauce in a tall sided skillet with a serving spoon. Next to this is a small bowl of basil ribbons.

How to Make Crispy Gnocchi

This crispy gnocchi is a family-friendly recipe you’ll quickly make a part of your regular weeknight dinner rotation. Think of this as a blueprint and swap in other seasonal vegetables year-round.

  • Sear the gnocchi. In a large skillet set over medium heat, heat 1 tablespoon of olive oil for about 30 seconds or until shimmering. Add 1 (10-ounce package) shelf-stable or refrigerated potato gnocchi in a single layer and cook, undisturbed, until golden brown on one side, about 2 minutes. Flip and continue to cook until evenly golden brown, about 2 minutes more. Transfer to a plate and set aside. Repeat the process with the remaining 10-ounce package of gnocchi.Crispy gnocchi on a plate.
  • Cook the vegetables. Once all gnocchi are browned, add 1 more tablespoon of olive oil to the pan and heat until shimmering. Add 1 pint (10 ounces) halved cherry or grape tomatoes, 1 cup chopped roasted red peppers, 1 thinly sliced red onion, 3 grated garlic cloves, the zest of 1 lemon, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes, if you like. Cook for 7 to 9 minutes, stirring occasionally, until the tomatoes begin to burst and onions have softened. The vegetables for the crispy gnocchi being sauteed in a tall sided skillet with a wooden spoon.
  • Combine and serve. Reduce the heat to low. Return the gnocchi to the pan along with 1/4 cup thinly sliced fresh basil leaves, and 1/2 cup freshly grated Parmigiano-Reggiano, and toss to combine. Season to taste with more salt and pepper. Serve immediately, topped with more fresh basil and Parmigiano-Reggiano, if you like. Crispy gnocchi with cherry tomato sauce in a tall sided skillet with a serving spoon. Next to this is a small bowl of basil ribbons.

What to Serve with Crispy Gnocchi

I love to serve this crispy gnocchi for a weeknight dinner alongside a crunchy summer salad like this Big Easy Italian Salad or this Cucumber Radish Salad. Follow it up with refreshing lemon sorbet!

More Fast, Easy Gnocchi Recipes

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Crispy gnocchi with cherry tomato sauce on a platter with a serving spoon. Next to this is a small bowl of basil ribbons and a stack of 2 plates.
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Crispy Gnocchi with Cherry Tomato Sauce

No boiling here! Upgrade store-bought gnocchi by searing them in a skillet, then tossing with jammy cherry tomato-red pepper sauce and fresh basil in this easy one-pan dinner recipe.
Course Entree
Cuisine American/Mediterranean
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 414.4kcal
Author Kelly Vaughan

Ingredients

  • 3 tablespoons extra virgin olive oil divided
  • 20 ounces shelf-stable or refrigerated potato gnocchi, 2 (10-ounce) packages
  • 1 pint (10 ounces) cherry tomatoes, halved
  • 1 cup roasted red peppers, chopped
  • 1 red onion, thinly sliced
  • 3 garlic cloves, grated
  • Zest from 1 lemon
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup thinly sliced basil leaves, plus more for serving
  • 1/2 cup grated Parmigiano-Reggiano, plus more for serving

Instructions

  • Sear the gnocchi. In a large skillet set over medium heat, heat 1 tablespoon of olive oil for about 30 seconds or until shimmering. Working with one package at a time, add the gnocchi in a single layer and cook, undisturbed, until golden brown on one side, about 2 minutes. Flip and continue to cook until evenly golden brown, about 2 minutes more. Transfer to a plate and set aside. Repeat with the remaining package of gnocchi, adding a second tablespoon of olive oil to the pan.
  • Sauté the vegetables. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the cherry tomatoes, roasted red peppers, onion, garlic, lemon zest, salt, black pepper, and red pepper flakes. Cook for 7 to 9 minutes, stirring occasionally, until the tomatoes begin to burst and onions have softened.
  • Combine and serve. Reduce the heat to low. Add the crispy gnocchi, basil, and Parmigiano-Reggiano and toss to combine. Taste and season with more salt and pepper, if necessary. Serve immediately, topped with more basil and Parmigiano-Reggiano.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
  • To Use Fresh Potato Gnocchi: Make sure they brown well on one side before turning them as they’re likely to be softer and more fragile than store-bought gnocchi!

Nutrition

Calories: 414.4kcal | Carbohydrates: 60.3g | Protein: 12g | Fat: 15.1g | Saturated Fat: 4.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8.6g | Cholesterol: 8.5mg | Sodium: 1467.5mg | Potassium: 378.3mg | Fiber: 5.1g | Sugar: 4.2g | Vitamin A: 975.7IU | Vitamin C: 46.3mg | Calcium: 218mg | Iron: 6.5mg

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]]> https://www.themediterraneandish.com/crispy-gnocchi-with-cherry-tomato-sauce/feed/ 10 Mediterranean-Dish-Crispy-Gnocchi-LEAD-5 Mediterranean-Dish-Crispy-Gnocchi-Ingredients Mediterranean-Dish-Crispy-Gnocchi-LEAD-2 Mediterranean-Dish-Crispy-Gnocchi-METHOD-1 Mediterranean-Dish-Crispy-Gnocchi-METHOD-2 Mediterranean-Dish-Crispy-Gnocchi-LEAD-11 A close up photo of crispy gnocchi with pesto on a serving platter with a spoon. a serving of sheet pan gnocchi on a teal plate with a silver fork and white wine on the side. Chicken Gnocchi Soup web story poster image. Bowl of Gnocchi alla Sorrentina with a metal spoon. Crispy gnocchi with cherry tomato sauce on a platter with a serving spoon. Next to this is a small bowl of basil ribbons and a stack of 2 plates. The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil. Shrimp Piccata https://www.themediterraneandish.com/shrimp-piccata/ https://www.themediterraneandish.com/shrimp-piccata/#comments Fri, 18 Jul 2025 12:00:00 +0000 https://www.themediterraneandish.com/?p=114078 Shrimp Piccata, sauced with lemon, garlic, capers, and just a little butter is a seafood twist on classic chicken piccata. Because shrimp cooks even faster than chicken it’s ready in only 20 minutes, perfect for weeknight dinners with some bread or pasta and salad.

The post Shrimp Piccata appeared first on The Mediterranean Dish.

]]> This Shrimp Piccata recipe—sauced with lemon, garlic, capers, and just a little butter—is a seafood twist on classic chicken piccata. Because shrimp cooks even faster than chicken, it’s ready in only 20 minutes, perfect for weeknight dinners with some bread or pasta and salad.

Shrimp piccata with lemon wedges on a platter next to small bowls of chopped parsley and capers.
Photo Credits: Mark Beahm

Growing up, my stepmom would cook chicken piccata at least once a month. The combination of tart lemon, briny capers, and a little butter to harmonize the two together into a velvety sauce was a favorite. And it’s no wonder why: in less than 30 minutes, she could make a dinner that not even the pickiest eater in the family could complain about. 

Now that I’m the one cooking (and a lot less picky), I still love a classic chicken piccata, but I also like to branch out. Sweet, succulent shrimp works beautifully with the lemony, briny piccata sauce. Plus, shrimp cooks even faster than chicken.

This easy shrimp piccata is perfect for a quick weeknight meal with minimal prep and minimal shopping. With shrimp in the freezer and a few pantry staples, you’re never far from a luscious meal that no one would guess took less than all afternoon.

Table of Contents
  1. What’s in Shrimp Piccata?
  2. How to Make Shrimp Piccata
  3. Make it Your Own
  4. What to Serve with Shrimp Piccata
  5. More Easy Shrimp Recipes
  6. Shrimp Piccata Recipe
Ingredients for shrimp piccata including jumbo shrimp, salt, black pepper, flour, olive oil, butter, garlic, white wine, lemons, capers and parsley.

What’s in Shrimp Piccata?

You need little more than a skillet and a handful of ingredients to create this restaurant-worthy meal at home. If you do want to serve the picatta shrimp with pasta, plan on having some angel hair or spaghetti on hand, too. If you’re really feeling adventurous you could even make your pasta from scratch.

  • Shrimp: I like large and succulent jumbo or extra jumbo shrimp. You can use frozen shrimp and thaw it overnight in the refrigerator before using. Here’s a helpful guide for buying and preparing shrimp.
  • Flour: A light coating of flour helps create a golden crust on the shrimp and thickens the sauce slightly. If you’re gluten-free, you can use cornstarch or one-to-one gluten-free flour.
  • Extra virgin olive oil: I prefer to sear the shrimp in olive oil instead of butter, but use a buttery olive oil, such as Italian Nocellara.
  • Butter adds a rich creaminess to the sauce, helping to balance the sharpness of the lemon and emulsify the sauce. 
  • Garlic: I like my piccata sauce extra garlicky for its sweet and savory nuttiness. As in a classic shrimp scampi, shrimp go beautifully with big garlic flavor. 
  • Lemons: Freshly squeezed lemon juice is bright and wonderfully tangy, and gives piccata sauce its signature flavor.
  • White wine: A splash of wine in the sauce adds a fruity depth of flavor. Choose a dry white wine, such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. If you prefer to avoid alcohol, you can substitute the wine with chicken stock or seafood stock.
  • Capers: Small but mighty, capers add a punch of briny flavor to the piccata sauce. 
  • Parsley: A scattering of fresh parsley adds an herbaceous flavor and a pop of bright green.
  • Kosher salt and black pepper: Enhance the other flavors in the dish.
A close up of shrimp piccata with lemon wedges.

How to Make Shrimp Piccata

Shrimp piccata comes together quickly in one pan in under 30 minutes. Make sure to pat the shrimp dry before dredging them so they get a nice golden crust. Here’s how to make it:

  • Season the shrimp: Pat 1 pound peeled and deveined jumbo shrimp dry with paper towels and season all over with salt and pepper. Sprinkle 1 1/2 tablespoons flour over the shrimp, then flip and sprinkle on another 1 1/2 tablespoons flour. Toss to coat and shake off the excess flour.The raw shrimp for the shrimp piccata on a platter just after being sprinkled with the flour.
  • Sear the shrimp: Work in batches if necessary. Heat 2 tablespoons olive oil over high heat. When the oil starts to shimmer, add the shrimp in a single layer. Cook the shrimp undisturbed for 1 1/2 to 2 minutes until lightly golden. Flip and cook 1 1/2 to 2 minutes longer. Transfer to a plate.The seasoned shrimp for the shrimp piccata on a platter.
  • Make the sauce: Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and 2 tablespoons unsalted butter. Once the butter has melted, add 3 thinly sliced garlic cloves and cook until fragrant, about 1 minute. Add 1/2 cup white wine, 1/4 cup lemon juice, and 1/4 cup capers. Bring to a boil, scraping up the browned bits stuck on the pan to dissolve into the sauce. Simmer for 5 minutes, or until the mixture has thickened slightly.The sauce for the shrimp piccata simmering in a skillet.
  • Finish and serve: Return the shrimp to the pan. Simmer until the shrimp is warmed through. Remove from the heat and garnish with a sprinkling of chopped fresh parsley. Serve with the sauce spooned over the top and extra lemon wedges on the side.The shrimp piccata with lemon wedges in a skillet next to a small bowl of chopped parsley.

Make it Your Own

You can put your own spin on this shrimp piccata by adding your favorite herbs and spices. Here are some ideas:

  • Change up the aromatics: Add a minced shallot and reduce the garlic to one clove to give the sauce an equally delicious and slightly milder onion flavor. 
  • Add fresh herbs: Chopped fresh thyme, tarragon, or dill would complement piccata shrimp beautifully. Add a couple of teaspoons of fresh thyme leaves, along with the garlic, when making the sauce. Or stir in a tablespoon of chopped fresh tarragon or dill after taking the sauce off the heat. Read more about cooking with fresh herbs here. 
  • Season the dredging flour. Whisk 1 teaspoon sweet paprika, 1 teaspoon dried oregano, 1/4 teaspoon cayenne, or all three into the flour used for dredging the shrimp. Alternatively, add this salt-free seafood seasoning. 
Two servings of shrimp piccata with lemon wedges on plates with forks. Next to this is the rest of the shrimp piccata on a platter with a serving spoon and a bowl of chopped parsley.

What to Serve with Shrimp Piccata

Growing up, we always had piccata with spaghetti or angel hair pasta, and there’s no pairing more classic. You’ll want to double the sauce, then toss it with 12 ounces of cooked pasta. Top the pasta with the shrimp, 5 to 8 per serving.

More Easy Shrimp Recipes

Browse all Mediterranean recipes. 

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Shrimp piccata with lemon wedges on a platter next to small bowls of chopped parsley and capers.
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Shrimp Piccata

Shrimp Piccata with lemon, garlic, and capers and just a little butter is a seafood twist on classic chicken piccata. Because shrimp cooks even faster than chicken it’s ready in only 20 minutes, perfect for weeknight dinners with some bread or pasta and salad.
Course Entree, Seafood
Cuisine Italian/Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 304.7kcal
Author Mark Beahm

Ingredients

  • 1 pound jumbo shrimp (21 to 30 per pound), peeled and deveined
  • Kosher salt
  • Black pepper
  • 3 tablespoons flour
  • 1/4 cup extra virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, thinly sliced
  • 1/2 cup dry white wine chicken stock, or seafood stock
  • 1/4 cup lemon juice (from 1 to 2 lemons)
  • 1/4 cup capers (3-ounce jar), drained
  • 1 tablespoon minced fresh parsley
  • Lemon wedges, to serve

Instructions

  • Season and dredge the shrimp. Pat the shrimp dry with paper towels and season all over with salt and pepper. Sprinkle half of the flour over the shrimp, then flip them and sprinkle the rest of the flour on top. Toss to coat and shake off the excess flour.
  • Sear the shrimp. Work in batches if necessary. Heat 2 tablespoons of the olive oil over high heat. When the oil starts to shimmer, add the shrimp in a single layer. Cook the shrimp undisturbed for 1 1/2 to 2 minutes until lightly golden. Flip and cook 1 1/2 to 2 minutes longer. Transfer to a plate. It’s ok if the shrimp aren’t fully cooked at this point.
  • Make the piccata sauce. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Add the white wine or stock, lemon juice, and capers. Bring to a boil, scraping up the browned bits stuck on the pan to dissolve into the sauce. Simmer for 5 minutes, or until the mixture has thickened slightly.
  • Finish and serve. Return the shrimp to the pan. Simmer until the shrimp is warmed through. Remove from the heat and garnish with a sprinkling of parsley. Serve with the sauce spooned over the top and lemon wedges on the side.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe and artisan pasta to go with it.

Nutrition

Calories: 304.7kcal | Carbohydrates: 8.5g | Protein: 16.6g | Fat: 20.5g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 11.4g | Trans Fat: 0.2g | Cholesterol: 157.9mg | Sodium: 948.4mg | Potassium: 191.9mg | Fiber: 0.6g | Sugar: 0.8g | Vitamin A: 479.5IU | Vitamin C: 8.4mg | Calcium: 77.3mg | Iron: 0.9mg

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]]> https://www.themediterraneandish.com/shrimp-piccata/feed/ 6 Mediterranean-Dish-Shrimp-Piccata-LEAD-4 Mediterranean-Dish-Shrimp-Piccata-Ingredients Mediterranean-Dish-Shrimp-Piccata-LEAD-6 Mediterranean-Dish-Shrimp-Piccata-METHOD-1 Mediterranean-Dish-Shrimp-Piccata-METHOD-2 Mediterranean-Dish-Shrimp-Piccata-METHOD-3 Mediterranean-Dish-Shrimp-Piccata-LEAD-11 Mediterranean-Dish-Shrimp-Piccata-LEAD-10 A close up of shrimp scampi in a skillet with a wooden spoon. An overhead photo of the cooked shrimp and broccoli skillet. a close up of sheet pan shrimp in sauce. Air fryer shrimp with lemon wedges. Shrimp piccata with lemon wedges on a platter next to small bowls of chopped parsley and capers. Packages of rigatoni, penne, fusilli and spaghetti from the mediterranean dish shop.