Cranberry Gnocchi in Brown Butter Sauce

Cranberry Gnocchi in Brown Butter Sauce

I found this wonderful recipe a few years back and have making it as a Christmas side ever since! My family instantly fell in love with it.  And I love this recipe too because it’s pretty foolproof! Ricotta gnocchi are lighter, fluffier and much easier to make than potato gnocchi. I also love the fact that it’s cooked completely on a stovetop burner, which leaves me with more room in the oven for the rest of our holiday meal. A few simple ingredients are all that’s needed to create this beyond flavorful and festive holiday dish! If you like trying out new dishes, you should definitely give this one a try. There’s nothing like the taste of homemade pasta or bringing your family together around the dinner table!

Here’s all you’ll need: dried cranberries, ricotta cheese, flour, Parmesan cheese, an egg, salt, butter, fresh sage, walnuts, and white pepper.

Finely chop 1/4 cup of cranberries in a food processor. In a large bowl, combine the ricotta cheese, Parmesan cheese, lightly beaten egg, 1/2 teaspoon of salt, and the chopped cranberries.

Mix all the ingredients with a spoon or spatula until well blended.

On a lightly floured surface, knead dough 10-12 times. Add more flour if necessary. The dough will be soft. smooth, easy to mold, yet a little sticky. Cover and let rest for 10 minutes.

Divide the dough into 4 equal size portions. The smaller portions will be easier to work with. On a lightly floured surface, roll each ball into a 3/4 inch thick rope. Just like playing with Play-Doh, except you’re allowed to eat this at the end! Cut the rope into 3/4 inch pieces. Try to work quickly. The less you handle the dough, the lighter and fluffier the gnocchi will be.

Press each piece with a lightly floured fork to form a small indentation like so!

Bring 4 quarts of water to boil in a large Dutch oven. Cook gnocchi in batches for 30-60 seconds. You’ll know when they’re ready because they’ll float to the top. Scoop out with a slotted spoon, shake off excess water,  and set aside. Repeat until all the gnocchi are cooked.

Meanwhile, chop walnuts and toast them in a large skillet over medium to low heat. Heat until fragrant or for about 5-10 minutes. Stir with a spatula or wooden spoon so they don’t brown too much. Toasting them really amps up their natural flavor and gives them a beautiful texture! You can also do this in the oven. Just heat to 350 degrees and bake on a cookie sheet for 8-10 minutes. Again, be sure to stir about halfway through so they don’t burn. Toasted walnuts are awesome…..burnt walnuts…not so much!! Remove from the pan and set aside.

Next we’re going to brown our butter, because brown butter is just better! In the same large skillet, cook butter, stirring occasionally, over medium heat. You’ll notice the butter begin to change from yellow to a light brown color. This should take about 5 minutes. Add the sage and cook for 3-5 minutes longer. Then stir in the walnuts, cranberries, white pepper and the remaining salt.

Add the gnocchi to the skillet and toss to coat. Cook until heated through.

Transfer to a large bowl for serving. Everything!! Even that delicious brown butter sauce!! Mmmmm!!!! SO excited to eat these on Christmas!! What sides are you planning to serve this year?

Cranberry Gnocchi in Brown Butter Sauce

December 12, 2017
: 8 servings
: Medium

By:

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
Directions
  • Step 1 Finely chop 1/4 cup of cranberries in a food processor. In a large bowl, combine the ricotta cheese, Parmesan cheese, lightly beaten egg, 1/2 teaspoon of salt, and the chopped cranberries.
  • Step 2 Mix all the ingredients with a spoon or spatula until well blended. On a lightly floured surface, knead dough 10-12 times. Add more flour if necessary. Cover and let rest for 10 minutes.
  • Step 3 Divide the dough into 4 equal size portions. On a lightly floured surface, roll each ball into a 3/4 inch thick rope. Cut the rope into 3/4 inch pieces. Press each piece with a lightly floured fork.
  • Step 4 Bring 4 quarts of water to boil in a large Dutch oven. Cook gnocchi in batches for 30-60 seconds or until they float. Scoop out with a slotted spoon, shake off excess water, and set aside. Repeat until all the gnocchi are cooked.
  • Step 5 Chop walnuts and toast them in a large skillet over medium to low heat. Heat until fragrant or for about 5-10 minutes, stirring occasionally. Remove from the pan and set aside.
  • Step 6 In the same large skillet, cook butter, stirring occasionally, over medium heat, for about 5 minutes.
  • Step 7 Add the sage and cook for 3-5 minutes longer. Stir in the walnuts, cranberries, white pepper and remaining 1/4 teaspoon salt.
  • Step 8 Add the gnocchi to the skillet and toss to coat. Cook until heated through. Serve warm and enjoy!

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