Cranberry Ricotta Gnocchi With Brown Butter Sauce Recipes

RICOTTA GNOCCHI WITH SAGE AND BROWN BUTTER

Steps:

• For the gnocchi: Combine the flour, Parmesan, lemon zest and salt in a medium bowl. Add the ricotta and egg. Mix well with a wooden spoon or your fingers until the dough just comes together, taking care not to overwork the dough, which could cause it to become tough.
• Scrape the dough onto a well-floured work surface and pat into a rough square. Cut the dough into fourths with a bench scraper or knife. Gently roll each piece into a foot-long rope about an inch in diameter, flouring as needed to prevent the dough from sticking to the work surface. Cut each rope into 1/2-inch pieces with a bench scraper or knife and set aside.
• For the sauce: Heat 6 tablespoons of the butter over medium-high heat in a skillet large enough to accommodate all of the gnocchi without crowding. When the butter begins to foam, add the gnocchi to the skillet and cook, turning as necessary, until they're browned and crisp on all sides, 5 to 6 minutes. Add the sage leaves and cook until crisp, 30 seconds. Season with salt and pepper, then stir in 1/2 cup water, the lemon juice and remaining 2 tablespoons of butter.
• Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. Let the sauce ingredients emulsify and form a silken coating, about 1 minute. Add more water if the skillet looks too dry. Spoon the gnocchi and sauce into shallow bowls and serve immediately.

GNOCCHI WITH BROWN BUTTER AND SAGE

Steps:

• Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
• Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
• Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
• Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
• Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
• Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
• Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

CRANBERRY RICOTTA GNOCCHI WITH BROWN BUTTER SAUCE

Steps:

• Finely chop 1/4 cup cranberries. In a large bowl, combine ricotta cheese, flour, Parmesan cheese, egg, 1/2 teaspoon salt and chopped cranberries; mix until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Cover and let rest for 10 minutes., Divide dough into four portions. On a floured surface, roll each portion into a 3/4-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, cook butter over medium heat 5 minutes. Add sage; cook 3-5 minutes longer or until butter is golden brown, stirring occasionally. Stir in the walnuts, white pepper, remaining cranberries and salt. Add gnocchi; stir gently to coat.