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
- Preheat the oven to 350˚F.
- 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.
- 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.
- Roll the dough out into long strings and cut into pillow shapes 1-2 cm long.
- 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).
- Make the pesto: Blend all pesto ingredients in a food processor.
- Finish the dish: When ready to serve, heat a little olive oil in a skillet and brown the gnocchi on both sides.
- 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.