Gnocchi Beurre Noisette and something Sicilia!!

Beurre noisette or brown butter adds so much nut like goodness to so many simple recipes and is often over looked. I use brown butter in many recipes, I say brown, not burnt. There is a fine line of heat control to attain the perfect beurre noisette, the best brown butter is in my opinion from European style  butter due to the higher milk solids and cream in the butter itself. Enough on the butter part of it and onto one of my favorite holiday dishes.
Much or many dishes we create around the holidays are comfort style foods, eats that make us feel good. This dish is a great side with roasted meats, game or fowl such as duck which was on the menu last night.
Allow me to introduce Whole Wheat Gnocchi Beurre Noisette. I will skip the Gnocchi and jump right to the butter and final fare.
If you don't want to make homemade Gnocchi there are many excellent quality Gnocchi out there, try to find one that is whole wheat due to the wholesomeness of these little gems of goodness.
In a saute pan over med- high heat place 2 tablespoons of whole butter and allow to melt, once the butter is melted kick up the heat and allow the butter to turn brown but not burnt.Turn off the heat and add 2 cups boiled gnocchi, toss then add 1 tablespoon fresh chopped garlic, 1/4 cup fresh chopped Italian Parsley and 1/4 cup dried cranberries or cherries, turn the heat back on to med-high and let the magical flavors cook there way to a sweet garlicky wholesome dish that is over the top simple. I served this right next to a big spoonful of Chutney with roasted duck and a glass of Epicuro which comes from the Nero D'Avola grape in the Sicilla region of Italy.
This wine brings on a full load of intence flavors of berries, cherries and spices that warm the palette and compliment the gaminess of the duck and the whole wheat of the Gnocchi Beurre Noisette and leave you wanting just one more bite.
I am so blessed to have my family, friends and health. This past year and most certainly past couple of months has been very inspirational for me as I now await the kick off of the new year to begin a new journey in my culinary career that is beyond exciting for me.