Creamy Marinara with Gnocchi & Broccolini

Directions

For the Gnocchi:

• Preheat the oven to 350F degrees.
• Lightly rub the potatoes with 1 tbsp of olive oil.
• Bake the potatoes in the preheated oven for 45-55 minutes until they are “fork” tender.
• Allow the potatoes to cool slightly before handling them. They need to be warm for the rest of the recipe.
• Once the potatoes are cool enough to handle, carefully peel the potatoes and add them to a large bowl.
• Gently mash and fluff the baked potatoes. (A potato ricer or a food mill works best if you have one.)
• Next, sprinkle in the flour and gently begin to fold the flour into the potatoes.
• Add the egg yolks and salt and continue to knead the mixture until a soft dough is formed.
• Form the dough into a large ball. Then, divide the ball into 4 equally sized pieces.
• Working on a floured surface, roll the pieces into long rope shapes that are approximately 2 inches.
• Cut the ropes into 2-inch pieces.  Set aside.
• Bring a pot of salted water to a boil.
• Cook the gnocchi until they float, carefully remove the cooked gnocchi from the boiling water using a strainer or slotted spoon.

For the Sauce:

• Working in a large skillet, set over medium high heat, add the Olive oil and heat until it begins to shimmer.
• Add the shallots and broccolini and sauté until the shallots are translucent and the broccolini begins to turn bright green and begin to soften slightly.
• Now, add the blanched gnocchi and continue to sauté until the begin to brown.
• Next, add the Rao’s Creamy Marinara with Mascarpone, along with the grape tomato halves, and reduce the heat to medium low. Warm the sauce through.
• Now, add the peas and the chopped Italian parsley. and stir to combine.
• Finally, either divide the gnocchi among 4 serving plates or one large platter, and garnish with the Arugula leaves, Parmesan Reggiano and then drizzle with the Rao’s Limited Reserve Extra Virgin Olive Oil.