Recipe Swap: Cranberry Ricotta Gnocchi

Let me start by saying I adore the idea of a recipe swap. I also happen to love the blog who hosts the one I participate in and the blog that the recipe I was given came from. Since I usually (read: always) over-book myself I totally forgot about making the recipe for the swap! So of course when I realized the deadline was today I panicked. That’s when everything started to go wrong. Thanks to Christmas I had two gallons of whole milk, which we don’t ordinarily drink. So I decided that I should make fresh ricotta to use up all that milk. Did I mention that I am sick as a dog? Ugh! Two failed batches of ricotta later, I decided to take my sick behind to the store and buy the sage and ricotta needed for the recipe. Of course, my store didn’t have any fresh sage today so I opted for thyme. Then I came home to make the gnocchi and somehow got even sicker. What a nightmare! I’ve made ricotta gnocchi before, so I knew what to expect. Gnocchi is delicious! It’s usually made with potatoes, but ricotta makes for a lighter fluffier gnocchi. While hubby and I both liked the gnocchi, I felt the sauce needed a little punch. The sage I was missing was most likely the missing link. We both agreed that it would be a good side dish, especially for pork. Like any pasta, it can be labor intensive so be sure to plan for it! Thank you Cookaholic Wife for your recipe!

Cranberry Ricotta Gnocchi
From: The Cookaholic Wife
Serves 6-8

2 cups ricotta cheese
1 cup flour
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
3/4 tsp. salt
1/4 cup dried cranberries, finely chopped
Brown Butter Sauce:
1 stick unsalted butter
1/3 cup dried cranberries
⅓ cup walnuts, chopped (optional)
2 tbs. sage
salt and pepper to taste

1. Fill a large pot halfway with water. Heat over medium.
2. In a large bowl, combine all of the gnocchi ingredients until it forms into a ball. Lightly flour a surface and roll the dough through the flour. Knead 12 times. Separate the dough into 3-5 equally sized pieces. Cover and let rest for 15 minutes.
3. On a floured surface, roll the dough into 1″ logs. Cut into 3/4 inch pieces. Use a fork to lightly press down on the dough, making indentations.
4. Bring the water to a boil. Place a cooling rack on top of a baking sheet. Top the cooling rack with paper towels or a clean dish towel.
5. Drop the gnocchi into the boiling water in batches and transfer with a slotted spoon to the cooling rack once the gnocchi floats to the top, 30-60 seconds. Repeat until all of the gnocchi are cooked.
6. In a large skillet, melt the butter over medium heat and cook for 3 minutes. Add the sage, salt and pepper and cook for an additional 3 minutes, stirring occasionally.
7. Add in the cranberries and walnuts and cook for 2 minutes more. Add the first batch of gnocchi and cook for 1-2 minutes or until the gnocchi are lightly browned. Repeat with remaining batches of gnocchi and serve immediately.

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3 Responses to Recipe Swap: Cranberry Ricotta Gnocchi

  1. I’m sorry to hear you’re sick. I hope you get better soon. Glad you liked the recipe, and I agree, even with the sage the butter sauce is still lacking…something. I’m still not sure what.

  2. I’m sorry that you were sick when you had to make this. No fun! I’ve never had ricotta gnocchi but I feel like the potato kind is usually too heavy for me so I’d love to try the ricotta ones instead.

    Thanks for being part of the recipe swap!

  3. Caitlin says:

    These were so good! We had them with pan-fried turkey cutlets and green beans, and it was like a little bit of Thanksgiving. I did add the juice of half a lemon to the sauce to deglaze a bit, and I think it really helped cut through the richness of the brown butter sauce.