Cranberry Ricotta Gnocchi with Brown Butter Sauce
Cranberry Ricotta Gnocchi with Brown Butter Sauce is a delicious twist on traditional Italian gnocchi. The gnocchi is made with ricotta cheese, giving it a soft, creamy texture, and is enhanced with cranberries for a slightly sweet and tart flavor. The dish is finished with a rich brown butter sauce, which adds a nutty and aromatic depth. The combination of the smooth ricotta, the bright burst of cranberries, and the indulgent brown butter makes for a flavorful and comforting meal. This dish works well as a main course or an elegant appetizer in a festive setting.
Ingredients
- 3/4 cup dried cranberries, divided
- 2 cups ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 3/4 teaspoon salt, divided
- 3/4 cup butter, cubed
- 2 tablespoons minced fresh sage
- 1/2 cup chopped walnuts, toasted
- 1/8 teaspoon white pepper
Instructions
- 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 4 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 4 qt. 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 walnuts, white pepper, and the remaining cranberries and salt. Add gnocchi; stir gently to coat.
Nutrition
Calories: 411kcalCarbohydrates: 26gProtein: 13gFat: 30gSaturated Fat: 16gCholesterol: 101mgSodium: 503mgFiber: 1gSugar: 11g
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