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
4 tsp. salt
1 tsp. black pepper
2 cups chopped basil
24 eggs, poached
48 bacon strips, cooked
For potato-cheddar gnocchi: Steam potatoes over boiling water, covered, about 15 minutes or until tender. Transfer to large bowl; mash with potato masher. Cool slightly; gently mix in eggs, half-and-half, cheese and salt. Add flour one cup at a time, mixing gently after each addition. If dough is sticky, add a bit more flour.
Divide dough into 16 equal pieces. On floured surface, roll each piece into a 1" diameter rope; flatten slightly and cut into 24 gnocchi. Transfer gnocchi to sheet pan lined with lightly floured towel; cover with another towel. Refrigerate until needed.
For oven-roasted tomatoes: Quarter tomatoes; cut each quarter in half again. In large bowl, toss tomatoes with oil, salt and pepper. Spread tomatoes on sheet pan in one layer. Roast in 475°F oven about 20 minutes or until soft and slightly browned.
For each serving, to order: Bring a large pot of lightly salted water to the boil. Add 16 potato-cheddar gnocchi; boil about 5 minutes or until firm and cooked through. With skimmer, transfer gnocchi to mixing bowl; add 8 pieces oven-roasted tomato and 4 tsp. basil. Toss gently; transfer to shallow soup bowl. Place 1 warm poached egg on top of gnocchi. Garnish with 2 strips bacon.
