Cranberry Ricotta Gnocchi With Brown Butter Sauce Recipes

CRANBERRY RICOTTA GNOCCHI WITH BROWN BUTTER SAUCE

Cranberry Ricotta Gnocchi with Brown Butter Sauce image

How do you make gnocchi as light as air? Just work quickly, handling the dough as little as possible; puffy pasta pillows will result.-Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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., 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., 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., 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.

Nutrition Facts : Calories 411 calories, Fat 30g fat (16g saturated fat), Cholesterol 101mg cholesterol, Sodium 503mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 13g protein.

RICOTTA GNOCCHI WITH SAGE AND BROWN BUTTER

Ricotta Gnocchi with Sage and Brown Butter image

Provided by Michael Symon : Food Network

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour, plus more for dusting
1/2 cup freshly grated Parmesan
1 lemon, zested
1/2 teaspoon kosher salt
1 cup drained whole-milk ricotta
1 large egg
8 tablespoons (1 stick) unsalted butter
15 large sage leaves
Kosher salt and freshly ground black pepper
1/4 cup fresh lemon juice
1/3 cup freshly grated Parmesan cheese

Steps:

For the gnocchi: Combine the flour, Parmesan, lemon zest and salt in a medium bowl. Add the ricotta and egg. Mix well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork the dough, which could cause it to become tough.
Scrape the dough onto a well-floured work surface and pat into a rough square. Cut the dough into fourths with a bench scraper or knife. Gently roll each piece into a foot-long rope about an inch in diameter, flouring as needed to prevent the dough from sticking to the work surface. Cut each rope into 1/2-inch pieces with a bench scraper or knife and set aside.
For the sauce: Heat 6 tablespoons of the butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add the sage leaves and cook until crisp, 30 seconds. Season with salt and pepper, then stir in 1/2 cup water, the lemon juice and remaining 2 tablespoons of butter.
Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. Let the sauce ingredients emulsify and form a silken coating, about 1 minute. Add more water if the skillet looks too dry. Spoon the gnocchi and sauce into shallow bowls and serve immediately.

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