Cranberry Ricotta Gnocchi with Brown Butter Sauce
Total TimePrep: 30 min. + standing Cook: 5 min.
I really liked this recipe. I added some rum to the sauce. I had flour everywhere when I was done, but it was worth it.
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Delicious - definitely more time consuming for me than 35 min, but worth it! Easy to make if you follow, but perhaps not as easy to make as pretty as the picture! Saving this one for sure!
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 so rich with the brown butter. I used fresh cranberries. The gnocchi was easy to make, but wasn't a firm as I like pasta to be. We wont make it again.
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.