Cranberry Ricotta Gnocchi with Brown Butter Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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How do you make gnocchi as light as air? Just work quickly, handling the dough as little as possible; puffy pasta pillows will result. Ingredients:
3/4 cup dried cranberries, divided |
2 cups ricotta cheese |
1 cup king arthur unbleached 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:
1. 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.
2. 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.
3. In a Dutch oven, bring water to a boil. Cook gnocchi in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
4. 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 the walnuts, white pepper, remaining cranberries and salt. Add gnocchi; stir gently to coat. Yield: 8 servings.
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