Cranberry Gnocchi

3/4 cup cranberries, dried
2 cups ricotta cheese
1 cup flour
1/2 cup Parmesan cheese
1 egg
3/4 tsp salt
4 quarts water
3/4 cup butter
2 Tbsp sage, minced
1/2 cup walnuts, chopped and toasted
1/8 tsp white pepper

Finely chop 1/4 cup cranberries. In a bowl, toss in the ricotta, flour, parmesan, egg, salt and 1/4 cup chopped cranberries.  On a floured surface knead 12 times, forming a soft dough.  Cover and let rest for 10 minutes.  Divide dough into 4 sections.  Roll each section into a 3/4 inch thick rope and cut into 3/4 inch pieces.  Press and roll each piece with a lightly floured fork.  IN a dutch over or large pot bring water to a boil and cook gnocchi for 50 seconds or until they float.  (you may need to do this in batches).  Remove with a slotted spoon and keep warm.  In a saucepan toss in butter and sage cook for 3 minutes of until butter is golden brown, stir in walnuts, pepper, remaining cranberries.  Pour over gnocchi.