Cranberry Ricotta Gnocchi with Brown Butter Sauce 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
- 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 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 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 water to a boil. Cook gnocchi in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
- 4. 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.
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.
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