If you're craving a truly special pasta night, these Cranberry Ricotta Gnocchi with Brown Butter Sauce are absolutely dreamy. Fluffy pillows of ricotta gnocchi studded with tart cranberries get tossed in nutty, fragrant brown butter and finished with fresh herbs. The subtle sweetness from the berries plays perfectly with the creamy cheese and golden sauce.

It's Italian comfort food with a bright holiday twist, and the best part? They come together faster and easier than traditional potato gnocchi, with zero kneading or fancy equipment needed. This show-stopper is perfect for impressing dinner guests, turning weeknight meals into something extraordinary, or giving your next holiday gathering a memorable main course.

Inspired by a family tradition of adding dried fruit to savory dishes during the holidays, this recipe is close to my heart and sure to be a new favorite at your table!

Cranberry Ricotta Gnocchi on a plate with sage brown butter

Why You'll Love This Recipe

Elegant, festive flavors for any holiday table or special dinner
Homemade gnocchi that's surprisingly simple and totally beginner-friendly
Delicate, pillowy texture-way lighter than potato gnocchi
Nutty, aromatic brown butter sauce you'll want to drizzle on everything

Key Ingredients for Cranberry Ricotta Gnocchi with Brown Butter Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Ricotta Cheese

Ricotta is the backbone of these gnocchi, creating a super light and tender dough. For best results, use whole-milk ricotta that's well-drained-excess moisture can lead to sticky dough. If you're in a hurry, spread the ricotta on a paper towel-lined plate and let it sit for 10-15 minutes to wick away extra liquid. If you're dairy-free, a thick, plain plant-based soft cheese can work in a pinch, but the flavor and texture will change.

Dried Cranberries

These add little pops of tartness and chewy sweetness throughout your gnocchi, making every bite special. Roughly chop the cranberries so they distribute evenly, and opt for unsweetened if you want a more tangy flavor. Golden raisins or dried cherries also taste wonderful in this recipe.

All-Purpose Flour

Flour helps bind the dough so your gnocchi hold their shape when boiled. Use just enough to bring the dough together-a light hand keeps the texture cloud-like. If you prefer gluten-free, substitute with a one-to-one gluten-free blend, though the gnocchi may be slightly more delicate.

Parmesan Cheese

Freshly grated Parmesan boosts the savory notes in your dough, complementing the sweetness of the cranberries and richness of the butter sauce. Pecorino Romano is a great substitute if you love extra sharpness.

Fresh Sage

Sage brings earthy, herbal flavor to the brown butter sauce and pairs beautifully with both cranberries and ricotta. If you can't find fresh, try thyme leaves or simply use a pinch of dried sage in the butter; just use a light hand as dried herbs can be potent.

Cranberry Ricotta Gnocchi with Brown Butter Sauce cooking process

Instructions for Cranberry Ricotta Gnocchi with Brown Butter Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Mix the Gnocchi Dough

In a large bowl, combine the ricotta, egg, grated Parmesan, chopped cranberries, salt, and pepper. Stir with a spatula until blended. Sprinkle in the flour and gently fold just until a soft, slightly sticky dough forms-don't overmix.

Shape the Gnocchi

Lightly dust a clean surface with flour. Divide the dough into 4 portions. Roll each portion into a log about ½-inch thick, using floured hands to keep the dough from sticking. Cut each log into 1-inch pieces to form your gnocchi. If you like, gently roll each gnocchi over the tines of a fork to create ridges.

Boil the Gnocchi

Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches, stirring once. Let them cook until they float to the surface, then give them an extra 30 seconds-about 2-3 minutes total. Use a slotted spoon to transfer the cooked gnocchi to a plate.

Make the Brown Butter Sage Sauce

While the gnocchi cook, melt the butter in a large skillet over medium heat. Add the sage leaves and let the butter foam and brown, swirling often, until golden and nutty and the sage is crisp, about 3-4 minutes. Watch carefully to avoid burning.

Toss and Serve

Add the drained gnocchi to the skillet, tossing gently to coat them in the sage brown butter. Grate a bit of lemon zest over the top and finish with extra Parmesan. Serve right away for best flavor and texture.

Recipe Variations

Swap Out the Cranberries

No cranberries? Dried cherries or golden raisins give similar pops of sweet-tart flavor. For a more savory twist, try finely diced sun-dried tomatoes.

Gluten-Free Gnocchi

Replace the all-purpose flour with a gluten-free flour blend for gnocchi everyone can enjoy. The dough will be a bit sticker, so dust your hands and surface generously.

Make it Vegan

Use a thick plant-based ricotta substitute, your favorite vegan Parmesan, and swap the butter for non-dairy butter. Omit the egg or use a flax "egg" (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

Fresh Herb Twist

Not a fan of sage? Brown butter works beautifully with fresh thyme, rosemary, or even a handful of tender chives stirred in right at the end.

Serving Suggestions

This stunning Cranberry Ricotta Gnocchi with Brown Butter Sauce is perfect with a crisp green salad dressed simply with lemon and olive oil. Add roasted Brussels sprouts or sautéed broccolini alongside for a truly memorable meal. Top your gnocchi with toasted chopped walnuts or pecans for crunch, and finish with a shower of fresh herbs and extra Parmesan.

Storage and Reheating

Leftover gnocchi will keep in an airtight container in the refrigerator for up to 3 days. To reheat, add to a skillet over medium heat with a splash of water or extra butter until warmed through. For freezing, line uncooked gnocchi on a parchment-lined tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Boil straight from frozen, adding an extra minute to the cook time.

Frequently Asked Questions About Cranberry Ricotta Gnocchi with Brown Butter Sauce (FAQ)

Q: Can I make the gnocchi dough ahead of time?

A: Yes! You can prepare the gnocchi dough up to a day in advance. Shape the gnocchi and refrigerate them on a flour-dusted tray until ready to cook.

Q: My gnocchi dough feels sticky. What should I do?

A: If the dough is very sticky, dust your work surface and hands with a bit more flour, but avoid adding too much or the gnocchi will become dense. Ricotta brands vary in moisture, so drain well before starting.

Q: Can I use frozen cranberries instead of dried?

A: Dried cranberries work best for this recipe since frozen cranberries add too much moisture. If you prefer another dried fruit, dried cherries or currants are great alternatives.

These Cranberry Ricotta Gnocchi with Brown Butter Sauce are the kind of special meal that makes you look like a kitchen pro, but they're delightfully easy and rewarding to prepare. I hope you give this cozy, flavor-packed dish a spin-don't forget to leave a comment or rating to let me know how it turns out!