Fluffy Cranberry Ricotta Gnocchi Recipe – Easy Brown Butter Sage Sauce

There’s nothing quite like the irresistible aroma of nutty brown butter mingling with fresh sage leaves, especially when it’s draped over a plateful of pillowy, homemade cranberry ricotta gnocchi. The first time I made these, the kitchen was filled with a gentle sizzle and the sweet-tart scent of cranberries popping in the pan. It was one of those moments where you pause, take a deep breath, and just know you’ve stumbled onto something that’s going to steal the show at Sunday dinner.

Now, I didn’t grow up eating gnocchi, but the idea really took root when my neighbor brought over a batch of her Italian grandmother’s famous ricotta gnocchi on a chilly afternoon. I’ll never forget that first forkful—soft, creamy, with just the faintest tang from the ricotta. Years later (when I was knee-high to a grasshopper, or at least I felt like it), I set out to make my own, but you know me—I can’t resist a twist. Enter: cranberries, those ruby-red gems that add just enough zing to keep things interesting.

Honestly, my family couldn’t stop sneaking these off the tray, even before I’d had a chance to toss them in that gloriously fragrant brown butter sage sauce. There’s something about the golden edges and the way the sage crisps up that feels like pure, nostalgic comfort food—dangerously easy to eat, and even easier to love. I wish I’d discovered how magical ricotta gnocchi could be years ago. They’re perfect for cozy nights in, potlucks with friends, or just to brighten up your Pinterest board with something a little out of the ordinary.

I’ve tested this recipe more times than I can count (all in the name of research, of course), and it’s become a staple for family gatherings and gifting to neighbors. These fluffy cranberry ricotta gnocchi feel like a warm hug on a plate—bookmark this one, because you’re going to want to come back to it every cranberry season!

Why You’ll Love This Fluffy Cranberry Ricotta Gnocchi Recipe

Let’s face it, there are a lot of gnocchi recipes out there, but this one has a few tricks up its sleeve. I’ve spent years tinkering with ricotta gnocchi, and with each batch, I picked up little secrets for that cloud-like texture. Here’s why you’ll want to try this fluffy cranberry ricotta gnocchi with brown butter sage sauce:

• Quick & Easy: You can have these on the table in under an hour—no need for special pasta tools or waiting for potatoes to cool down.
• Simple Ingredients: Nothing fancy here. You likely have most things in your kitchen already, and cranberries are easy to snag during the holiday season (fresh or frozen!).
• Perfect for Any Occasion: These gnocchi are a showstopper for dinner parties, but also cozy enough for a lazy Sunday afternoon with the family.
• Crowd-Pleaser: Adults love the twist of tart cranberries, and kids are always fascinated by the pop of color and soft, melt-in-your-mouth texture.
• Unbelievably Delicious: The combination of creamy ricotta, zingy cranberries, and that nutty, crispy sage topping is just next-level comfort food.

What sets this recipe apart? I blend the ricotta and a bit of Parmesan for depth, but it’s the addition of finely chopped, lightly dried cranberries that brings in a surprise pop of flavor in every bite. The dough is gently mixed by hand (never overworked), so you get that signature fluffy texture. Plus, the brown butter sage sauce isn’t just for show—it’s the ultimate pairing, soaking into every crevice of those little dumplings.

This isn’t just another gnocchi recipe. It’s the one that makes you close your eyes after the first bite and say, “Wow, that’s good.” It’s comforting but feels special, and it’s a surefire way to make any meal feel like an occasion without extra stress. Whether you’re impressing guests or just treating yourself, this is one recipe you’ll be proud to share.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture, with a few special touches to make it shine. Most of these are pantry staples, and the rest are easy to find at any grocery store, especially during cranberry season.

• For the Gnocchi:
  • Whole milk ricotta cheese (drained if watery; I like Galbani or Belgioioso)
  • All-purpose flour (plus more for dusting; King Arthur works great)
  • Large egg (room temperature; helps bind the dough)
  • Parmesan cheese, finely grated (adds depth and saltiness)
  • Salt (kosher is best for even seasoning)
  • Freshly ground black pepper (optional, but I like a little bite)
  • Fresh or dried cranberries, finely chopped (fresh for a tart bite, dried for a chewy pop—use what you have!)
  • Lemon zest (from one lemon; brightens the flavor)
• For the Brown Butter Sage Sauce:
  • Unsalted butter (European-style is extra creamy, but any will do)
  • Fresh sage leaves (about 12, whole; dried works in a pinch but fresh is best)
  • Salt (to taste)
• Optional Garnishes:
  • Extra grated Parmesan cheese (for serving)
  • Freshly cracked black pepper
  • Lemon zest

Ingredient Tips:

• Look for ricotta that’s firm but creamy—avoid brands that are watery, or drain them in cheesecloth for 30 minutes first.
• Fresh cranberries are tart and burst in the dough, while dried cranberries add a chewy sweetness. Both work, so use what’s available.
• For gluten-free, use a 1:1 gluten-free flour blend (like Bob’s Red Mill) instead of all-purpose.
• If you can’t find fresh sage, try thyme or rosemary for a different twist.
• Lemon zest is optional but brightens everything—don’t skip if you have a fresh lemon handy.

This list might look long, but it’s actually pretty breezy once you get started. Trust me, you’ll be surprised how much flavor you can coax out of such humble ingredients!

Equipment Needed

This fluffy cranberry ricotta gnocchi recipe doesn’t require any fancy kitchen gadgets, but having a few key tools makes the process smoother and more fun.

• Large mixing bowl (for combining the ricotta dough)
• Fine mesh sieve or cheesecloth (to drain ricotta if watery)
• Sharp knife or bench scraper (for cutting the gnocchi)
• Cutting board (to roll and slice dough ropes)
• Fork (for shaping gnocchi, optional)
• Slotted spoon (for removing gnocchi from boiling water)
• Large pot (for boiling gnocchi—any pasta pot will do)
• Large skillet (for browning butter and tossing gnocchi)
• Microplane or fine grater (for Parmesan and lemon zest)

If you don’t have a bench scraper, a regular chef’s knife works well for cutting the ropes. I’ve rolled gnocchi on a wooden board and on the countertop—either is fine, though a little flour on the surface helps prevent sticking. If you want to get fancy, a gnocchi board adds those classic ridges, but honestly, a fork does the trick nicely. I found that keeping my tools floured made shaping much easier, and cleanup is a breeze if you rinse tools before the dough dries.

Budget tip: I started making gnocchi with just a bowl, a fork, and a saucepan—no need to splurge on specialty equipment unless you’re planning to go pro!

How to Make Fluffy Cranberry Ricotta Gnocchi with Brown Butter Sage Sauce

1. Drain the Ricotta (if needed):

   Spoon 15 oz (425g) of whole milk ricotta into a fine mesh sieve or cheesecloth over a bowl. Let it drain for about 20 minutes if it looks watery. This keeps your gnocchi dough from getting too sticky.

2. Make the Gnocchi Dough:

   In a large mixing bowl, combine the drained ricotta, 1 large egg, 1/2 cup (50g) grated Parmesan, 1 teaspoon kosher salt, and zest of 1 lemon. Stir until smooth—don’t overmix, just blend it together until combined.

   Add 1/2 cup (60g) all-purpose flour and gently fold it in with a spatula. The dough should be soft and slightly shaggy but not wet. If it’s sticky, add flour 1 tablespoon at a time (up to 3/4 cup total or 90g), just until it comes together.

   Gently fold in 1/2 cup (60g) finely chopped fresh or dried cranberries. The dough should be slightly tacky but hold its shape when pinched.

3. Shape the Gnocchi:

   Dust a clean work surface with flour. Turn out the dough and divide it into 4 equal pieces. Roll each piece into a rope about 3/4-inch (2 cm) thick. If dough sticks, dust hands and surface lightly with flour—don’t overdo it or the gnocchi will be tough.

   Use a sharp knife or bench scraper to cut each rope into 3/4-inch (2 cm) pieces. For extra flair, roll each piece over the back of a fork to create ridges, but they’re just as tasty left plain.

   Transfer the shaped gnocchi to a lightly floured tray. If you’re not cooking them right away, cover loosely with a kitchen towel.

4. Cook the Gnocchi:

   Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches (don’t overcrowd) and cook for 2–3 minutes, or until they float to the surface. That’s your cue—they’re ready!

   Use a slotted spoon to lift out the gnocchi and let them drain on a plate. If you’re making ahead, toss with a drizzle of olive oil to prevent sticking.

5. Make the Brown Butter Sage Sauce:

   In a large skillet over medium heat, add 6 tablespoons (85g) unsalted butter. Let it melt and bubble, swirling the pan occasionally. After 2–3 minutes, you’ll notice brown specks forming and a nutty aroma—perfect!

   Add 12 fresh sage leaves and let them crisp for about 1 minute. Watch closely; butter can burn quickly. Sprinkle in a pinch of salt.

6. Toss and Serve:

   Add the drained gnocchi to the skillet. Gently toss to coat in the brown butter and sage, letting them get a little golden on one side if you like (about 1–2 minutes).

   Serve immediately with extra grated Parmesan, lemon zest, and a crack of black pepper.

Notes & Troubleshooting:

• If your dough seems too wet, add flour a tablespoon at a time. Too dry? Sprinkle in a bit more ricotta.
• Don’t overwork the dough—gentle hands mean fluffy gnocchi!
• Gnocchi should float when cooked but not fall apart. If they disintegrate, add a touch more flour next time.
• I find shaping the gnocchi to be a good “get the kids involved” step (just expect a bit of flour everywhere!).

Cooking Tips & Techniques

I’ve had my fair share of gnocchi disasters (think gluey, leaden lumps), but these tips helped me get consistently fluffy results every time. Here’s what I’ve learned, sometimes the hard way:

• Drain the Ricotta Well: Too much moisture makes sticky dough. If your ricotta is super creamy, give it a little time in the sieve.
• Mix Gently: Overmixing develops gluten, which makes gnocchi tough. Stir until just combined, then stop—trust me.
• Don’t Over-Flour: It’s tempting to keep adding flour if things get sticky, but less is more. Lightly flour your surface and hands instead.
• Keep the Water at a Gentle Boil: A rolling boil can break up delicate gnocchi. Simmer gently for best texture.
• Taste Test a Piece: Drop one gnocchi into the boiling water as a test. If it falls apart, your dough is too wet; add more flour to the rest.
• Brown Butter is Quick: Watch it like a hawk. The line between golden brown and burnt is thin—when you smell that nutty aroma, it’s ready.
• Crisp the Sage: Don’t skip this. Fried sage is basically edible confetti and adds a pop of flavor and crunch.

Honestly, I’ve tried rushing the shaping step and ended up with weird, uneven pieces. Taking a little extra time to make them uniform helps them cook evenly (and look extra cute on the plate). If you’re multitasking, set up your sauce ingredients while the water heats—makes everything flow smoother. Once you get the hang of it, making gnocchi feels like second nature (and you’ll probably find flour in odd places for days, but it’s worth it!).

Variations & Adaptations

One of my favorite things about this fluffy cranberry ricotta gnocchi recipe is how easily it adapts to all kinds of tastes and needs. Here are a few variations you might love:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve made these for a celiac friend using Bob’s Red Mill, and they turned out just as fluffy.
• Cranberry-Orange Twist: Add zest from one orange instead of lemon, and a tiny pinch of cinnamon to the dough for a holiday vibe. So good for winter gatherings.
• Herb Lovers: Add 1 tablespoon of finely chopped fresh thyme or rosemary to the gnocchi dough for an extra herbal punch.
• Vegetarian/Vegan: Use plant-based ricotta (like Kite Hill), vegan egg replacer, and dairy-free butter. The brown butter flavor won’t be exactly the same, but a dash of nutritional yeast in the sauce helps.
• Seasonal Fruit: In summer, swap cranberries for finely chopped dried cherries or even blueberries. I’ve done this with great results—just keep the pieces small so they don’t weigh down the dough.
• Different Sauces: Try a light lemon cream sauce or a drizzle of olive oil with toasted pine nuts if you want to skip the butter.

Personally, my favorite spin is the cranberry-orange version around Christmas—it smells amazing and makes the whole kitchen feel festive. Don’t be afraid to experiment; this base dough is forgiving and practically begs for your creative touch!

Serving & Storage Suggestions

These cranberry ricotta gnocchi are best served right away, hot from the skillet, with the brown butter sage sauce clinging to every dumpling. For a bit of extra flair, I like to scatter more grated Parmesan and a sprinkle of lemon zest on top. They look extra gorgeous on a simple white plate (hello, Pinterest-worthy dinner!), and the colors really pop.

If you want to round out the meal, serve with a simple green salad, roasted Brussels sprouts, or a crisp glass of white wine. I’ve even paired leftovers with a fried egg for breakfast—don’t knock it until you’ve tried it!

To store, let the gnocchi cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to 3 days. For longer storage, freeze the uncooked gnocchi on a parchment-lined tray until solid, then pop them into a freezer bag. Cook straight from frozen—just add a minute or two to the boiling time.

Reheating is easy: Warm gently in a skillet with a splash of water or extra butter until heated through. The flavors get even richer after a day or two, so leftovers are a treat (if you manage to have any left)!

Nutritional Information & Benefits

These fluffy cranberry ricotta gnocchi are surprisingly light compared to potato gnocchi, thanks to the ricotta. Each serving (about 1/4 of the recipe) has roughly:

• Calories: 380
• Protein: 15g
• Carbs: 45g
• Fat: 16g
• Fiber: 2g

The ricotta adds a good boost of calcium and protein, while cranberries bring antioxidants and a little fiber. You can adjust for dietary needs: use gluten-free flour for celiac-friendly gnocchi, or swap in plant-based alternatives for a vegetarian/vegan meal. Just be mindful—there’s dairy, egg, and wheat, so check for allergens if serving a crowd.

I love that this recipe feels indulgent but still offers some nutritional benefits—honestly, it’s all about balance, and a little comfort food goes a long way for the soul!

Conclusion

There’s just something magical about homemade gnocchi, and this fluffy cranberry ricotta gnocchi with brown butter sage sauce is proof. It’s the kind of recipe that turns an ordinary meal into something you’ll remember—comforting, colorful, and packed with flavor. Whether you’re new to gnocchi or a seasoned pro, this version is friendly, flexible, and always a hit at my table.

Don’t be afraid to make it your own—switch up the herbs, try a new sauce, or swap in your favorite dried fruit. Cooking should feel like an adventure, not a chore. I love this recipe because it brings people together (and makes the kitchen smell incredible). If you try it, let me know how it goes! Drop a comment with your tweaks, share with friends, or pin it for your next cozy night in.

Happy cooking, and may your gnocchi always be fluffy and your butter perfectly brown!

FAQs About Fluffy Cranberry Ricotta Gnocchi Recipe

Can I use frozen cranberries instead of fresh?

Yes! Just chop them while still frozen so they don’t get mushy. If using dried cranberries, no need to thaw—just chop and add directly to the dough.

How do I keep my gnocchi from being dense or gummy?

Drain your ricotta well, don’t overwork the dough, and use a light hand with the flour. The dough should be soft and a little sticky but not wet.

Can I make the gnocchi dough ahead of time?

You can make and shape the gnocchi, then freeze them on a tray. Once frozen, store in a bag and cook straight from the freezer when ready.

What can I use instead of sage for the sauce?

Try fresh thyme, rosemary, or even a mix of soft herbs like basil and parsley. Each gives a slightly different flavor but all pair well with the gnocchi.

Is there a dairy-free option for this recipe?

Absolutely! Use a plant-based ricotta, vegan Parmesan, and dairy-free butter. The texture will be a bit softer, but the flavor is still delicious.

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