Cranberry Ricotta Gnocchi with Brown Butter Sauce

Introduction

Let’s be real: there’s something about gnocchi that feels like an instant comfort food hug. These little dumplings are fluffy, tender, and when paired with a cozy sauce, they’re downright irresistible. But today, we’re putting a fun, festive twist on a classic: Cranberry Ricotta Gnocchi with Brown Butter Sauce. Imagine soft, pillowy gnocchi with the subtle sweetness of cranberry, nestled in a rich, nutty brown butter sauce—perfect for a special meal or just because you want a bit of comfort food magic.

The addition of cranberry might seem surprising, but it’s what makes this gnocchi dish special. The sweet-tart cranberry flavor complements the creamy ricotta beautifully, while the brown butter sauce brings everything together with a toasty, warm flavor that’s practically perfect for fall. For me, this recipe was love at first bite, and it’s now a family favorite every holiday season.

Why You’ll Love This Recipe

Here’s why this cranberry ricotta gnocchi deserves a place on your table:

• Festive Flavor Twist: Cranberries give a subtle sweetness that pairs perfectly with the creaminess of ricotta.
• Simple Ingredients: This recipe doesn’t require any fancy ingredients—just a handful of basics and some fresh cranberries.
• Perfect for Beginners: Making gnocchi might seem intimidating, but I’ll guide you step-by-step, and trust me, you’ll be a gnocchi pro in no time.
• Rich Brown Butter Sauce: The nutty brown butter adds a warm, toasty flavor that’s beautifully balanced by a sprinkle of fresh herbs.

You’ll love how the cranberries add a burst of tart-sweet flavor to the gnocchi, which, when combined with the creamy ricotta and browned butter, creates an elegant dish that’s as delicious as it is beautiful.

Preparation Time and Servings

• Total Time: 45 minutes
• Servings: 4-6
• Calories per serving: 500

Ingredients

Here’s what you’ll need for this delicious cranberry ricotta gnocchi with brown butter sauce:

• 1 cup ricotta cheese, well-drained (to keep gnocchi fluffy)
• 1/2 cup fresh cranberries, roughly chopped (adds a unique flavor twist)
• 1 large egg (binds the dough)
• 1/2 cup grated Parmesan cheese (for a salty, nutty flavor)
• 1/2 teaspoon salt (balances the sweetness)
• 1 1/4 cup all-purpose flour, plus extra for dusting (forms the gnocchi dough)
• 1/2 cup unsalted butter (for the rich, nutty brown butter sauce)
• 2 cloves garlic, minced (adds depth to the sauce)
• Fresh sage leaves, optional (adds an aromatic, earthy note)

For garnish:

• Freshly cracked black pepper
• Extra Parmesan cheese (optional)
• A sprinkle of fresh parsley or sage, chopped (for color and freshness)

Step-by-Step Instructions

Making the Cranberry Ricotta Gnocchi

1. Drain the Ricotta: Place ricotta cheese in a fine-mesh strainer for about 15-20 minutes to remove excess moisture. This helps the gnocchi stay light and fluffy.
2. Mix the Dough: In a large bowl, combine the drained ricotta, chopped cranberries, egg, Parmesan, and salt. Stir until smooth.
3. Add the Flour: Gradually add the flour, mixing just until the dough comes together. Don’t overwork the dough—you want it soft and slightly sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.
4. Shape the Gnocchi: Lightly flour your work surface. Take a portion of the dough and roll it into a rope about 3/4 inch thick. Cut the rope into 1-inch pieces, gently pressing each piece with a fork to create ridges (these help the sauce cling to the gnocchi). Repeat with the remaining dough.
5. Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches to avoid overcrowding. Cook for 2-3 minutes or until the gnocchi float to the top—this means they’re done! Transfer to a plate lined with paper towels to drain.

Making the Brown Butter Sauce

1. Melt the Butter: In a large skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Brown the Butter: Continue cooking the butter, stirring often, until it turns golden brown and smells nutty. Be careful not to burn it—keep an eye on the color and aroma.
3. Add Fresh Sage: If you’re using sage, add a few leaves to the skillet. They’ll crisp up in the butter, adding a wonderful earthy flavor to the sauce.

Bringing It All Together

1. Combine with Gnocchi: Add the cooked gnocchi to the skillet, tossing gently to coat each piece in the brown butter sauce. Let the gnocchi cook in the sauce for an additional minute to soak up all that nutty goodness.
2. Serve: Transfer to serving plates, sprinkle with black pepper, extra Parmesan, and fresh herbs. Enjoy this cozy, festive dish while it’s hot!

Cooking Tips

• Don’t Overwork the Dough: Mixing the dough too much can make the gnocchi dense.
• Use Fresh Cranberries: Frozen ones work too, but fresh will give a better flavor and texture.

How to Serve

This cranberry ricotta gnocchi shines as a main course, but here are a few serving suggestions to make it even more special:

• With a Simple Salad: Serve alongside an arugula or mixed green salad with a tangy vinaigrette to balance the richness.
• As a Side Dish: Pair with roasted chicken or a holiday turkey.
• With Extra Parmesan: A sprinkle of freshly grated Parmesan on top is perfection.
• Family Style: Serve on a large platter for a cozy, shareable meal.

Additional Tips

1. Drain the Ricotta: If it’s too watery, it can make the gnocchi dough difficult to work with.
2. Use Fresh Herbs: Sage works beautifully with the brown butter sauce, but thyme or rosemary are great alternatives.
3. Adjust the Flour: Add just enough flour to bring the dough together—too much will make the gnocchi dense.
4. Test a Gnocchi: Before cooking all the gnocchi, test one to check the texture. If it’s too soft, add a bit more flour to the dough.
5. Crispy Gnocchi Option: For a crispy twist, pan-fry the gnocchi in a bit of butter after boiling.

Recipe Variations

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
• Lemon Zest: Add a touch of lemon zest to the dough for a fresh, citrusy note.
• Spicy Kick: Add a pinch of red pepper flakes to the brown butter sauce for a hint of heat.
• Cheesy Gnocchi: Mix in grated Gruyère or fontina for a cheesy variation.

Serving Suggestions

These cranberry ricotta gnocchi pair well with cozy sides and festive drinks:

• Sides: A simple green salad or roasted Brussels sprouts with balsamic glaze.
• Non-Alcoholic Pairing: Cranberry juice spritzer or a spiced apple cider.
• Kid-Friendly Option: Serve the gnocchi with a drizzle of honey for a touch of sweetness that kids will love.

Freezing and Storage

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a little extra butter.
• Freezing: Arrange uncooked gnocchi on a baking sheet and freeze. Once frozen, transfer to a freezer-safe bag for up to 2 months. Cook straight from frozen.
• Reheating Tip: Add a splash of water or broth when reheating to keep the gnocchi soft and tender.

Special Equipment

• Fine Mesh Strainer: Essential for draining the ricotta.
• Large Skillet: A heavy-bottomed skillet helps brown the butter evenly.
• Potato Ricer: Optional, but helps create fluffy gnocchi if you want a lighter texture.

FAQ Section

1. Can I use frozen cranberries?
Absolutely! If fresh cranberries aren’t available, frozen cranberries work well, too. Just thaw them beforehand and pat dry to remove excess moisture. This keeps the dough from getting too wet and ensures your gnocchi stay soft and fluffy.

2. How can I make this recipe gluten-free?
Yes, this recipe can easily be adapted for a gluten-free diet. Substitute the all-purpose flour with a gluten-free flour blend. I recommend starting with slightly less than the full amount called for and adjusting as you go—gluten-free flour can sometimes absorb moisture differently.

3. What can I use if I don’t have fresh sage?
Fresh sage adds a lovely aromatic touch, but if you don’t have any on hand, you can use dried sage or replace it with other herbs like rosemary or thyme. Just remember to adjust the amount as dried herbs are more concentrated than fresh.

4. How do I know if my gnocchi dough has the right texture?
Gnocchi dough should be soft, slightly sticky, but not so wet that it sticks to your hands excessively. If it feels too sticky, you can add a bit more flour, a tablespoon at a time, until it’s workable. Be careful not to add too much, as this can make the gnocchi dense.

5. Can I freeze the gnocchi?
Yes! After you’ve shaped the gnocchi, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag. They’ll keep well in the freezer for up to 2 months. When you’re ready to cook, boil them straight from frozen and continue with the sauce as directed.

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Conclusion

This Cranberry Ricotta Gnocchi with Brown Butter Sauce is a beautiful blend of festive flavors and comforting textures. The subtle tartness from the cranberries pairs so well with the creamy ricotta, while the nutty richness of the brown butter sauce wraps everything in a cozy warmth that’s perfect for any occasion. Whether you’re looking for a holiday-inspired meal or simply want to bring a new twist to your weeknight dinner, this gnocchi recipe is sure to impress.

Don’t be intimidated by the idea of making gnocchi from scratch—it’s simpler than it seems, and the result is well worth the effort. Plus, this recipe is versatile! Play around with the herbs, swap ingredients to suit your preferences, and create a dish that’s truly your own.

So, grab your ingredients, roll up your sleeves, and enjoy the magic of homemade gnocchi. Every bite will remind you why comfort food, when given a twist, can feel like a special occasion in itself. Happy cooking!