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Red Rock Trattoria Gnocchi

Serves 6

The Red Rock Trattoria is a sleek yet cozy space in Waterton serving refined Italian classics with some modern twists. Ricotta Gnocchi is one of the most popular items on the menu.



  • Yukon Potato 3 medium-large
  • Course Sea Salt as needed
  • Olive Oil as needed
  • Egg Yolks 3
  • All-Purpose Flour 1 ½ cups
  • Ricotta Cheese 1/4 cup
  • Italian Parsley chopped, 2 Tbs
  • Parmesan Cheese grated, 2 Tbs
  • Salt 1 tsp, or to taste


  • Fresh Basil 2 cups
  • Pine Nuts 1/4 cup, toasted
  • Garlic 1 clove
  • Extra Virgin Olive Oil 3 Tbs
  • Juice of ½ a Lemon
  • Salt to taste


  • Butter 3 Tbs
  • Sun-Dried Tomato julienned, 3 Tbs
  • Fresh Basil torn, 3 Tbs
  • Fresh Thyme 2 sprigs, picked and roughly chopped
  • Flat Leaf Parsley chopped, 1 Tbs
  • Grana Padano Cheese grated, 2 Tbs
  • Heavy Cream 2 cups
  • Salt to taste

Cook It

  1. Preheat the oven to 350˚F.
  2. Make the gnocchi: Coat the potatoes in olive oil and coarse salt. Bake for 1 hour, or until cooked through.  Allow to cool for 30 minutes.
  3. Peel and finely grate the potato using a ricer or cheese grater. Using the well method, mix in all other ingredients to form a dough.
  4. Roll the dough out into long strings and cut into pillow shapes 1-2 cm long.
  5. Blanch the gnocchi in salted boiling water until they floats and remove immediately, toss in olive oil and allow to cool on a baking sheet. Once cool cover with Saran wrap and refrigerate (up to 3 days).
  6. Make the pesto: Blend all pesto ingredients in a food processor.
  7. Finish the dish: When ready to serve, heat a little olive oil in a skillet and brown the gnocchi on both sides.
  8. When the gnocchi are seared add the pesto and all the sauce ingredients and simmer for 2-3 minutes until the gnocchi are coated in sauce.