Gnocchi Piccata

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1. 1
   Squeeze juice from 1 lemon half into a small bowl. Thinly slice remaining 1 lemon half; remove seeds and discard. Set juice and slices aside separately.
2. 2
   Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook one 17.5-oz. package shelf-stable potato gnocchi, stirring occasionally, until browned in spots, about 5 minutes. Transfer to a plate.
3. 3
   Add 8 garlic cloves, thinly sliced, ⅓ cup coarsely chopped drained capers, and remaining 2 Tbsp. extra-virgin olive oil to same skillet and cook, stirring often, until garlic is softened and fragrant, 2–3 minutes. Increase heat to high, add 2 cups dry white wine, and bring to a simmer. Cook, stirring often, until wine is reduced by about three quarters, 7–10 minutes. Add 2 cups low-sodium vegetable or chicken broth and 6 Tbsp. unsalted butter; cook, stirring often, until sauce is reduced by about half, 6–8 minutes.
4. 4
   Return gnocchi to pan and add reserved lemon juice and slices; cook, stirring often, until gnocchi are coated, tender, and heated through, 2–3 minutes. Remove pan from heat and stir in ¼ cup finely chopped parsley; season with freshly ground pepper.