Cranberry Ricotta Gnocchi With Brown Butter Sauce Recipe

Name: Cranberry Ricotta Gnocchi With Brown Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup dried cranberries, divided, 2 cups ricotta cheese, 1 cup all-purpose flour, 1/2 cup grated Parmesan cheese, and more.

Yes, Cranberry Ricotta Gnocchi With Brown Butter Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Ricotta Gnocchi With Brown Butter Sauce

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