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Cranberry Ricotta Gnocchi with Brown Butter Sauce

 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.


  • 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

2 of 2

Cranberry Ricotta Gnocchi with Brown Butter Sauce (continued)

Directions (continued)

  • 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.
Nutritional 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.