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Fluffy Cranberry Ricotta Gnocchi with Brown Butter Sage Sauce

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Pillowy ricotta gnocchi studded with tart cranberries, tossed in a fragrant brown butter sage sauce. This easy, crowd-pleasing recipe is perfect for cozy nights or festive gatherings, and comes together in under an hour.

Ingredients

Scale
  • 15 oz whole milk ricotta cheese (drained if watery)
  • 1/2 cup (60g) all-purpose flour, plus more for dusting
  • 1 large egg, room temperature
  • 1/2 cup (50g) Parmesan cheese, finely grated
  • 1 teaspoon kosher salt
  • Freshly ground black pepper (optional)
  • 1/2 cup (60g) fresh or dried cranberries, finely chopped
  • Zest of 1 lemon
  • 6 tablespoons (85g) unsalted butter
  • 12 fresh sage leaves
  • Salt (to taste)
  • Extra grated Parmesan cheese (for serving)
  • Freshly cracked black pepper (for serving)
  • Lemon zest (for serving)

Instructions

  1. Spoon ricotta into a fine mesh sieve or cheesecloth over a bowl and let drain for about 20 minutes if watery.
  2. In a large mixing bowl, combine drained ricotta, egg, Parmesan, salt, and lemon zest. Stir until just combined.
  3. Add flour and gently fold in with a spatula. If dough is sticky, add flour 1 tablespoon at a time (up to 3/4 cup total).
  4. Gently fold in chopped cranberries. Dough should be slightly tacky but hold its shape when pinched.
  5. Dust a clean work surface with flour. Divide dough into 4 pieces and roll each into a rope about 3/4-inch thick.
  6. Cut each rope into 3/4-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.
  7. Transfer shaped gnocchi to a lightly floured tray. Cover loosely if not cooking immediately.
  8. Bring a large pot of salted water to a gentle boil. Add gnocchi in batches and cook for 2–3 minutes, or until they float.
  9. Use a slotted spoon to remove gnocchi and drain on a plate.
  10. In a large skillet over medium heat, melt butter and cook until brown specks form and a nutty aroma develops (2–3 minutes).
  11. Add sage leaves and crisp for about 1 minute. Sprinkle in a pinch of salt.
  12. Add drained gnocchi to skillet and gently toss to coat in brown butter and sage. Let them get golden on one side if desired (1–2 minutes).
  13. Serve immediately with extra Parmesan, lemon zest, and cracked black pepper.

Notes

Drain ricotta well to avoid sticky dough. Mix gently and avoid overworking for fluffy texture. Test one gnocchi before cooking the batch; add flour if it falls apart. For gluten-free, use a 1:1 gluten-free flour blend. Gnocchi can be frozen before cooking and boiled straight from frozen. Brown butter cooks quickly—watch closely to avoid burning.

Nutrition

Keywords: gnocchi, ricotta, cranberry, brown butter, sage, Italian, vegetarian, comfort food, holiday, easy dinner

Find it online: https://katedishes.com/fluffy-cranberry-ricotta-gnocchi-recipe-easy-brown-butter-sage-sauce/