YIELD: 24 servings 6 lbs. 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 4 lbs. plum tomatoes ¼ cup olive oil 4 tsps. salt 1 tsp. black pepper 2 cups chopped fresh basil 24 eggs, poached 48 bacon strips, cooked 1. For gnocchi: steam potatoes over boiling water, covered, about 15 minutes or until tender. Transfer to a large bowl; mash with potato masher. Cool slightly; gently mix in eggs, ...

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