Description
This Cranberry Ricotta Gnocchi with Brown Butter Sauce is a delightful twist on classic gnocchi, combining the creamy texture of ricotta with the tartness of fresh cranberries. Perfectly complemented by a nutty brown butter and fragrant sage sauce, this dish brings a balance of flavors and a homemade feel in just 35 minutes.
Ingredients
Scale
Gnocchi Dough
- 2 cups ricotta cheese
- 1 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Sauce and Topping
- 1/2 cup unsalted butter
- 2 tablespoons fresh sage, chopped
- 1/2 cup fresh cranberries
Instructions
- Prepare the dough: In a mixing bowl, combine ricotta cheese, all-purpose flour, grated Parmesan cheese, egg, nutmeg, and salt. Stir well until ingredients are incorporated.
- Knead the dough: Knead the mixture gently until a smooth dough forms that is not sticky to the touch. Add a little flour if needed to achieve this consistency.
- Shape the gnocchi: Divide the dough into portions. Roll each portion into long ropes about 1/2 inch thick. Cut the ropes into small bite-sized pieces to form individual gnocchi.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. Cook until the gnocchi float to the surface, which usually takes 2-3 minutes.
- Make the brown butter sage sauce: In a skillet over medium heat, melt the unsalted butter. Add the chopped fresh sage and cook, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma.
- Add cranberries: Stir in the fresh cranberries into the browned butter and cook briefly, about 1-2 minutes, until the cranberries soften slightly but maintain their shape.
- Toss and serve: Drain the cooked gnocchi gently and add to the skillet with the brown butter and cranberry sauce. Toss everything together to coat the gnocchi evenly. Serve immediately.
Notes
- Use whole milk ricotta for best texture and flavor in the gnocchi dough.
- Be careful not to overwork the dough to keep gnocchi light and tender.
- If fresh cranberries are not available, frozen cranberries can be used but may require slightly longer cooking in the sauce.
- The nutmeg in the dough adds subtle warmth but can be omitted if preferred.
- Serve gnocchi immediately for best texture; they can become gummy if reheated.
