1. Finely chop 1/4 cup cranberries. In a large bowl, combine the ricotta cheese, flour, Parmesan cheese, egg, 1/2 tsp 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 about 10 minutes.
2. Divide dough into four portions. On a floured surface, roll each portion into a 3/4-inch thick rope; cut into 3/4-inch pieces. Press and roll each piece with a lightly floured fork.
3. In a dutch oven, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
4, In a large heavy saucepan, cook butter over medium hear for 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.
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|Serving Size: 1 Serving (1086g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2005 (58%)|
|Amt Per Serving||% DV|
|Total Fat 222.8g||297 %|
|Saturated Fat 116.2g||581 %|
|Monounsaturated Fat 58.9g|
|Polyunsanturated Fat 30.6g|
|Cholesterol 730.1mg||225 %|
|Sodium 1677.7mg||58 %|
|Potassium 1491.6mg||39 %|
|Total Carbohydrate 270.7g||80 %|
|Dietary Fiber 17.8g||71 %|
|Sugars, other 252.9g|
|Protein 105.9g||151 %|
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Calories per serving: 3450
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