12513 Makes 6 servings Wed Aug 06 01:11:41 -0700 2008 Tue Feb 03 09:33:44 -0800 2009 Licensed http://www.chow.com/recipes/12513 Tue, 03 Feb 2009 17:33:44 GMT Making gnocchi at home can seem a bit daunting, but it's really not difficult and the results are well worth the effort. You can make the mashed potatoes a day in advance—just bring them to room temperature before proceeding with the recipe.

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To make the mashed potatoes: Put the potatoes in a large saucepan and cover with cold water by about 1 inch. Bring to a boil, cover the pot partially, and lower the heat to maintain a steady simmer. Cook until the potatoes are very tender when pierced with a fork, about 10 minutes. Drain, return to the saucepan, and reduce the heat to low. Using a hand masher, mash until smooth. Stir in the half-and-half, butter, salt, and pepper. Remove from the heat, transfer to a large bowl, and allow to cool to room temperature.

To make the gnocchi: In a bowl, beat together the egg yolks and olive oil. Add to the cooled potatoes with the flour and salt and gently mix together until well incorporated.

To form the gnocchi, break off pieces of dough about ½ cup in volume. With floured hands, gently roll the dough into cylinders about ¾ inch in diameter. Lay the cylinders on a floured surface and, using a sharp knife, cut into 1-inch pieces. Lay the finished gnocchi on a baking sheet lined with waxed paper, keeping them separate to prevent them from sticking together. Let stand for 10 to 15 minutes.

Bring a large pot of water to a boil. Gently drop one quarter of the gnocchi into the water, and cook until the gnocchi float to the surface, 3 to 5 minutes. Using a slotted spoon, transfer the gnocchi to a colander set over a bowl. Repeat with the remaining gnocchi.

Add the peas to the pot and cook until crisp-tender, 2 to 3 minutes. Remove from the heat and drain. Transfer the gnocchi to a bowl and gently toss with the Tomato Cream Sauce, peas, and mozzarella cheese. Serve immediately.

Heat the oil and butter in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the tomatoes, salt, and pepper and simmer, uncovered, stirring occasionally, for 30 minutes. Stir in the cream and Romano cheese. Use immediately or store, covered, in the refrigerator for up to 3 days.

]]> http://www.chow.com Allysa Torey 50 Main 2½ pounds russet potatoes, peeled and cut into ½-inch slices

]]> 1 cup half-and-half

]]> 4 tablespoons (½ stick) unsalted butter, cut into pieces

]]> ½ teaspoon salt

]]> Freshly ground black pepper

]]> 3 large egg yolks

]]> 6 tablespoons olive oil

]]> 2½ cups all-purpose flour

]]> 1 teaspoon salt

]]> 1½ cups frozen green peas

]]> 1 recipe Tomato Cream Sauce (recipe follows)

]]> ½ pound mozzarella cheese, cut into ½-inch cubes

]]> ⅓ cup olive oil

]]> 1 tablespoon unsalted butter

]]> 1 cup finely chopped Vidalia onion

]]> 2 tablespoons minced garlic

]]> One 28-ounce can crushed tomatoes

]]> ¾ teaspoon salt

]]> ¼ teaspoon freshly ground black pepper

]]> ½ cup heavy cream

]]> 2 tablespoons freshly grated Locatelli Romano cheese

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