Description
A delicious blend of ricotta gnocchi dressed in a nutty brown butter sauce and topped with tart cranberries.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup fresh cranberries
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 2 tablespoons fresh sage, chopped
Instructions
- In a mixing bowl, combine ricotta cheese, flour, Parmesan cheese, egg, nutmeg, and salt.
- Knead the mixture until a dough forms and is not sticky.
- Divide the dough and roll it into ropes, then cut into small pieces to form gnocchi.
- In a large pot, bring salted water to a boil, then cook the gnocchi until they float.
- In a skillet, melt the butter over medium heat, add the sage, and cook until the butter is browned.
- Add the cranberries to the skillet and cook briefly until they soften.
- Toss the cooked gnocchi in the brown butter sauce before serving.
Notes
- For a richer flavor, use aged ricotta.
- Adjust the amount of cranberries for desired tartness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg