Ingredients
Scale
- 1 cup ricotta cheese
- 1 cup all-purpose flour
- 1/2 cup fresh cranberries
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
Instructions
- In a bowl, combine ricotta cheese, flour, cranberries, egg, salt, and nutmeg to form a dough.
- Roll the dough into small pieces and shape them into gnocchi.
- Bring a pot of salted water to a boil, then add the gnocchi and cook until they float.
- In a skillet, melt butter over medium heat and add chopped sage, cooking until the butter is browned.
- Drain the gnocchi and add to the skillet, tossing to coat in the brown butter sauce.
- Serve topped with grated Parmesan cheese.
Notes
- For a sweeter flavor, consider adding a splash of maple syrup to the sauce.
- To store leftovers, keep gnocchi in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling and sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg