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Cranberry Ricotta Gnocchi with Brown Butter Sauce

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

8 ServingsPrep: 30 min. + standing Cook: 5 min.

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

2 of 2

Cranberry Ricotta Gnocchi with Brown Butter Sauce (continued)

Directions (continued)

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.

Nutrition 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.