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An overhead view of calamari steak piccata strips with gnocchi and mushrooms on a gray plate.

Calamari Piccata

A delicious meal that tastes like it came from a restaurant.

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


Calamari Steaks

  • 1 lb. calamari steaks
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 eggs, beaten
  • 3/4 cup breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 3 Tablespoons butter

Gnocchi and Mushrooms

  • 16 oz. gnocchi
  • 8 oz. white mushrooms, sliced
  • 1 Tablespoon butter
  • 2 garlic cloves, minced
  • 2 Tablespoons flour
  • 1/2 cup lemon juice
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 2-4 Tablespoons capers


Prepare the calamari steaks

  1. Combine 1/2 cup of flour, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of garlic powder in a shallow bowl. Beat the eggs in another shallow bowl. Combine the breadcrumbs, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and 1/2 teaspoon of garlic powder in another shallow bowl. Wash the calamari and pat dry with a paper towel. Gently tenderize the calamari with a meat tenderizer or heavy rolling pin, being careful not to tear the steaks. Slice the calamari into 1-1 1/2" strips and set aside.

  2. Heat 1 1/2 Tablespoons of butter in a medium frying pan over medium heat. Once melted, begin to cook the calamari steak strips. Working with one strip at a time, dredge the strip in flour and shake off the excess. Dip the flour dredged strip into the beaten egg and let any excess egg drip off. Finally, dip the egg coated calamari strip into the breadcrumbs to fully coat. Add to the heated butter and continue with several more strips until the frying pan is somewhat full. Do not overcrowd the pan. Cook the calamari for about 1-2 minutes or until browned on the first side. Gently flip the calamari strips and brown on the other side. Brown just until cooked, using a meat thermometer if needed. Remove strips to a plate and tent with foil to keep warm. Heat the remaining 1 1/2 Tablespoons of butter in the pan and repeat the steps above with the remaining calamari strips. Save the bits in the pan for the sauce.

Gnocchi and Mushroom Sauce

  1. Cook the gnocchi according to the package and set aside. Once the calamari has all been cooked, add the sliced mushrooms to the pan with an extra tablespoon of butter. Cook until mushrooms are fully cooked and have released any juices. Add the 2 cloves of minced garlic cloves and cook for one more minute. Add two tablespoons of flour and stir to coat the mushrooms and garlic. Cook, stirring constantly for 1-2 more minutes. Slowly whisk in the white wine and lemon juice, constantly whisking to remove any clumps of flour. Let cook and thicken for 1-2 minutes, and then slowly add the chicken broth. Whisk and let simmer for 2-4 more minutes, or until thickened slightly some more. If the sauce seems too thick, add some additional chicken broth. Taste the sauce and add salt and pepper, if needed. Add the capers, to the sauce, stir, and remove from heat.

  2. To assemble the dish, place calamari strips on a plate and lightly drizzle with sauce. Add the gnocchi to the remaining sauce and toss to coat and fully cover. Distribute the gnocchi to the dishes with the calamari, and add any additional sauce to the calamari steak strips if preferred. Enjoy!