~ Taste of Home Make It! Take It 2022
3/4 c. dried cranberries, divided
2 c. ricotta
1 c. flour
1/2 c. parmesan
1 large egg, lightly beaten
3/4 t. salt, divided
3/4 c. butter, cubed
2 T. minced fresh sage
1/2 c. chopped walnuts, toasted
1/8 t. white pepper
Finely chop 1/4 cup cranberries, then mix with ricotta, flour, parmesan, egg, and 1/2 teaspoon of salt until well blended. Knead mixtures 10-12 times on a lightly floured surface until a soft dough forms. Cover and rest for 10 minutes.
Divide dough into 4 portions, then roll each portion into a 3/4-in. thick rope on a floured surface. Cut each rope into 3/4-inch. pieces, then press and roll each piece with a lightly floured fork.
Bring 4 quarts of water to a boil in Dutch oven. Cook the gnocchi in batches until they float, about 30-60 seconds. Remove with slotted spoon and keep warm.
In large saucepan, cook butter over medium heat for 5 minutes. Add sage, then cook 3-5 more minutes or until butter is golden brown, stirring occasionally. Stir in walnuts, pepper, and remaining cranberries and salt. Add gnocchi and stir gently.
Notes: I use regular pepper because it's what I have on hand. Mine gnocchi aren't very pretty, but they taste great.
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