Cranberry Sage Brown Butter Recipes
CRANBERRY RICOTTA GNOCCHI WITH BROWN BUTTER SAUCE
How do you make gnocchi as light as air? Just work quickly, handling the dough as little as possible; puffy pasta pillows will result.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 411 calories, Fat 30g fat (16g saturated fat), Cholesterol 101mg cholesterol, Sodium 503mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 1g fiber), Protein 13g protein.
CRANBERRY SAGE BROWN BUTTER
This flavorful butter is equally good with or without dried cranberries. Use it during the holidays on potatoes, vegetables or meats. It is also delicious year round tossed with pasta or as the final touch on broiled or grilled fish.
Provided by Charlotte J
Categories Berries
Time 10m
Yield 1 butter log
Number Of Ingredients 7
Steps:
- In a medium skillet, melt 1 stick of butter over moderate heat.
- When butter begins to foam, add onion and garlic and continue cooking until butter turns a nut brown color.
- Remove from heat and stir in sage, salt, and pepper; cool completely.
- Place the remaining butter in a medium mixing bowl and, with and electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy.
- Scrape down the sides.
- Add the brown butter mixture and beat to incorporate, scraping down the sides.
- Stir in cranberries if desired.
- Scrape into a small bowl, serving crock or butter mold and cover tightly or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.
Nutrition Facts : Calories 1683.6, Fat 184.8, SaturatedFat 116.9, Cholesterol 488.1, Sodium 2354.7, Carbohydrate 13, Fiber 3.4, Sugar 3.7, Protein 3.5
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