Cranberry Ricotta Gnocci with Brown Butter Sauce
- 8 Servings
- Prep: 30 min. + standing
- Cook: 5 min.
“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 S., Shelby Township, Michigan
- 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
- 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 the 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
- In a Dutch oven, bring the 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 the butter over medium heat for 5 minutes. Add the sage; cook 3-5 minutes longer or until the butter is golden brown, stirring occasionally. Stir in the walnuts, white pepper, remaining cranberries and salt. Add the gnocchi; stir gently to coat.
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