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 ...

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