Barbecued Sticky Ribs
Barbecued Sticky Ribs

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


  1. 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.
  2. 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 floured fork.
  3. 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.
  4. 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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