Cranberry Gnocchi

with Cranberry Brown Butter

  • preparation

    Preparation time

    10 min.

  • portions


    4-6 Servings

  • cooks

    Cooks In

    25 min.


Not your traditional gnocchi, that’s for sure. Made with vegetarians in mind Karrie Holland of Tasty Ever After created this amazing recipe to showcase cranberries in a new way. The holidays always feature turkey and roast beef dinners and Holland wanted to create a savory cranberry dish for those looking for an alternative.

This was the first time we have ever made gnocchi and we must say we were a little intimidated. Surprisingly, they were easy enough to make with Holland’s guidance. We recommend broadening your cooking horizons with this gnocchi recipe and don’t forget the cranberries!




2 Pounds Russet Potatoes, Washed And Dried
1 Whole Egg, At Room Temperature
1½ To 2 Cups All-purpose Flour
1 Tablespoon Parmesan Cheese
¼ Cup + 2 Tablespoons Herb Cranberry Sauce, Divided
½ Tsp Salt
6 Tablespoons Of Unsalted Butter

Cranberry Sauce

16 Ounces Cape Cod Select Premium Frozen Cranberries
¾ Cup Demerara Sugar
⅓ Cup Dry Sherry
1 Cup Water
2 Teaspoons Fresh Sage, Minced
2 Teaspoons Fresh Rosemary, Minced
2 Teaspoons Fresh Thyme, Minced
zest From 1 Fresh Whole Organic Lemon
½ Teaspoon Each Salt And Fresh Ground Black Pepper


1. Preheat oven to 400F degrees. Lightly pierce each potato all over the skin with a fork or knife. Place the potatoes on a baking sheet and bake in the oven for 45 minutes to 1 hour, or until fork tender. Cool the cooked potatoes to the touch, then peel each potato and press through a ricer or grate them using the large holes on a cheese grater. Set aside.

2. In a large bowl, lightly beat the egg, Parmesan cheese, and salt together. Mix in the potatoes and gradually add the flour, ¼ cup at a time, to the potato mixture. Using your hands, continue to gently mix in (do not knead) the flour until a soft dough forms. Add the ¼ cup of Herb Cranberry Sauce and gently mix in. Remove dough to a floured surface and mix in enough flour until dough is smooth and not sticky. Be careful not to mix in too much flour or dough will become tough. Dough should be soft to the touch and smooth, just pass the point of not sticking to hands.

3. Break off a handful of dough, place it on a lightly floured surface, and roll it with both hands into a long rope shape (about 1 inch in diameter). Using a sharp knife, cut the rope every 1 inch to make square “pillows” of dough. Place the pieces to the side on a lightly floured surface while finishing making the remainder of the gnocchi pieces. Can leave the pieces the way they are cut or press your thumb into each to make an indentation.

4. When ready to cook, fill a large pot of salted water and bring to a boil over high heat, then reduce to a simmer. Divide the shaped gnocchi into 4 piles and drop one pile into the water and cook until all the gnocchi float to the surface, 3-4 minutes. Remove the cooked gnocchi to a platter and continue cooking the remaining gnocchi in the same manner. Once finished, dump all the water out of the cooking pot and put all the cooked gnocchi back in. Set aside.

5. In a heavy bottomed medium sized pan, start the brown butter by melting the 6 tablespoon of butter over medium heat and stirring it constantly as it melts. Butter will begin to release moisture and start foaming, so keep stirring until the foam subsides and butter become a light brown with darker brown flecks throughout. Remove from heat immediately, allow to cool for about 1 minute, then gently stir in the 2 tablespoons of herb cranberry sauce. Add the cranberry browned butter to the gnocchi in the pot and mix well, until all pieces are thoroughly coated. Serve immediately!


6. In a large saucepan over high heat, add all ingredients, stir well and bring to a boil, Reduce heat to low and simmer for 10-15 minutes, or cranberries have broken down and sauce has thickened. Transfer to a bowl and set aside to cool until ready to use.

7. **Leftover sauce will keep tightly covered in the refrigerator for up to a week or frozen up to one month.


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