[X]

Home > Recipes > Cranberry Ricotta Gnocchi with Brown Butter Sauce

Cranberry Ricotta Gnocchi with Brown Butter Sauce Recipe

Cranberry Ricotta Gnocchi with Brown Butter Sauce Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

How do you make gnocchi as light as air? Just work quickly, handling the dough as little as possible; puffy pasta pillows will result.—Sally Sibthorpe, Shelby Township, Michigan

[X]

Rate Cranberry Ricotta Gnocchi with Brown Butter Sauce Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Ricotta Gnocchi with Brown Butter Sauce Recipe

Prep: 30 min. + standing Cook: 5 min.

Yield: 8 Servings

30 5 35

Ingredients

3/4 cup dried cranberries, divided
2 cups ricotta cheese
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
3/4 teaspoon salt, divided
4 quarts water
3/4 cup butter, cubed
2 tablespoons minced fresh sage
1/2 cup chopped walnuts, toasted
1/8 teaspoon white pepper

Directions

Finely chop 1/4 cup cranberries. In a large bowl, combine the ricotta cheese, flour, Parmesan cheese, egg, 1/2 teaspoon salt and chopped cranberries; mix until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Cover and let rest for 10 minutes.
Divide dough into four portions. On a floured surface, roll each portion into a 3/4-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
In a large heavy saucepan, cook butter over medium heat for 5 minutes. Add sage; cook 3-5 minutes longer or until butter is golden brown, stirring occasionally. Stir in the walnuts, white pepper, remaining cranberries and salt. Add gnocchi; stir gently to coat. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 411 calories, 30 g fat (16 g saturated fat), 101 mg cholesterol, 503 mg sodium, 26 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Cranberry Ricotta Gnocchi with Brown Butter Sauce in Taste of Home November 2011, p25

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cranberry Ricotta Gnocchi with Brown Butter Sauce

Cranberry Ricotta Gnocchi with Brown Butter Sauce

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Jan. 29, 2012 by begulia

Delicious - definitely more time consuming for me than 35 min, but worth it! Easy to make if you follow, but perhaps not as easy to make as pretty as the picture! Saving this one for sure!

Reviewed on Nov. 27, 2011 by bzybdr

Easy to make, but I basically did not knead it, just shaped and cut. I really had to flour my fork though to get the cute ridged, curled shape as in the magazine pics. Sauce was awesome with the fresh herbs. I did add a little bit of fresh rosemary as well. Be sure you only cook for the time stated or it will be very soft. Everyone wanted the recipe!

Reviewed on Nov. 21, 2011 by Juliev320

This was so rich with the brown butter. I used fresh cranberries. The gnocchi was easy to make, but wasn't a firm as I like pasta to be. We wont make it again.

Reviewed on Oct. 22, 2011 by khcrivello

This was my first attempt at making gnocchi, and it definitely will not be my last. The only trouble I had was kneading the dough, because "lightly floured" did not cut it. It was a little easier to work with after it sat, I still added quite a bit of flour to handle it. I'm hoping to make another batch next weekend to see how well it freezes.