Cranberry Ricotta Gnocchi with Brown Butter Sauce

Name: Cranberry Ricotta Gnocchi with Brown Butter Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams butter, cubed; 91 grams dried cranberries, divided; 1 egg, lightly beaten; 125 grams all-purpose flour; 2 Tbsps minced fresh sage; 50 milliliters grated Parmesan cheese; 496 grams ricotta cheese; 1 teaspoons salt, divided; 59 grams chopped walnuts, toasted; 4 liters water; 0 teaspoons white pepper

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Cranberry Ricotta Gnocchi with Brown Butter Sauce at home. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 12g of protein, 33g of fat, and a total of 436 calories. If you have flour, sage, walnuts, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes around 35 minutes. Pumpkin Ricotta Gnocchi with Vanilla Brown Butter, Gnocchi with Lemony Sage Brown Butter Sauce, and Beet Gnocchi With Steak and Brown Butter Sauce are very similar to this recipe.

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.

Ingredients you will need

Parmesan

Ricotta Cheese

Cranberries

Dough

All Purpose Flour

Salt

Egg

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Roll

In a Dutch oven, bring water to a boil. Cook gnocchi in batches 30-60 seconds or until they float.

Ingredients you will need

Gnocchi

Water

Equipment you will use

Dutch Oven

Remove with a slotted spoon; keep warm.

Equipment you will use

Slotted Spoon

In a large heavy saucepan, cook butter over medium heat 5 minutes.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

White Pepper

Cranberries

Walnuts

Butter

Sage

Salt

Add gnocchi; stir gently to coat.

Ingredients you will need

Gnocchi

Equipment

Ingredients

Servings:

170grams

butter, cubed 91grams

dried cranberries, divided 1

egg, lightly beaten 125grams

all-purpose flour 2Tbsps

minced fresh sage 50milliliters

grated Parmesan cheese 496grams

ricotta cheese 1teaspoons

salt, divided 59grams

chopped walnuts, toasted 4liters

water 0teaspoons

white pepper

Recommended wine: Chianti, Verdicchio, Trebbiano

Gnocchi works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Cecchi Chianti Classico with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Cecchi Chianti Classico

Chianti Classico is the flagship wine of the Cecchi family. The wine is characterized by an intense, ruby red color, which tends towards granite with aging. On the palate, it is harmonized by a dry, full flavor. On the nose, it is full, rich and vinous, characterized by hints of violets.