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.