Potato-Cheddar Gnocchi with Bacon and Eggs

Potato-Cheddar Gnocchi with Bacon and Eggs

From: Bayberry Inn, Newport, Rhode Island. Yield: 24 servings.

Potato Cheddar Gnocchi:

6 lb. russet potatoes, peeled and quartered

4 eggs, beaten

½ cup half-and-half

8 oz. grated Cheddar cheese

¼ cup salt

1 lb., 8 oz. all-purpose flour

Oven-Roasted Tomatoes:

4 lb. plum tomatoes

¼ cup olive oil

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TAGS: Recipes