Baked Brie with Skillet Gnocchi and cranberries
15
min
cooking time
2/4
servings
Easy
difficulty

Baked Brie with Skillet Gnocchi and cranberries

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Ingredients

  • One 12-ounces package Giovanni Rana Skillet Gnocchi
  • One 8-ounces wheel of Brie cheese
  • 8 oz fresh cranberries
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 organic orange (zest)
  • 3 tbsp butter divided
  • Pinch of nutmeg
  • Salt and pepper to taste
15
min
cooking time
2/4
servings
Easy
difficulty

Preparation

Preheat oven to 350° F. Place Brie round on baking sheet. With a sharp knife, cut into the rind on the top of the brie about a quarter inch from the edge. Do not remove the rind. Bake 15 minutes, or until cheese is soft and melted.

While the Brie is baking, combine in a small saucepan over medium heat, honey, balsamic vinegar, 1 tbsp of butter, 4 tbsp of water, nutmeg and orange zest. Bring to a boil; reduce the heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in cranberries and sauté until wilted for about 6-7 minutes, adding a little water if too dry.

In a no sticking skillet, melt the remaining butter and cook the gnocchi according to package instructions. Season with salt and pepper.

Transfer baked Brie to a serving dish, top with the skillet gnocchi and cranberries, and then serve.


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