- 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 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 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
- In a large heavy saucepan, cook butter over medium heat 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.
Reviews for Cranberry Ricotta Gnocchi with Brown Butter Sauce
"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!"
"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."