Cranberry Ricotta Gnocchi with Brown Butter Sauce

Instructions

1. 1
   In a bowl, mix ricotta, egg, Parmesan, cranberries, salt, and pepper until just combined.
2. 2
   Add flour and fold in gently, being careful not to overwork the dough.
3. 3
   On a floured surface, divide dough into 4 pieces. Roll each into a log about 1/2 inch thick and cut into 1-inch gnocchi.
4. 4
   Bring a large pot of salted water to a low boil. Cook gnocchi in batches until they float, plus 30 seconds more. Remove with a slotted spoon.
5. 5
   Meanwhile, melt butter in a large skillet over medium heat. Add sage and cook until butter is golden brown and sage is crisp, 3–4 minutes.
6. 6
   Toss cooked gnocchi into the skillet with brown butter. Add lemon zest and extra Parmesan, then serve hot.