Directions

For the Gnocchi:

1. Preheat the oven to 350F degrees.
2. 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.)
3. 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.)
4. Next, sprinkle in the flour and gently begin to fold the flour into the potatoes.
5. Add the egg yolks and salt and continue to knead the mixture until a soft dough is formed.
6. Form the dough into a large ball. Then, divide the ball into 4 equally sized pieces.
7. 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.
8. Bring a pot of salted water to a boil.
9. Cook the gnocchi until they float, carefully remove the cooked gnocchi from the boiling water using a strainer or slotted spoon.

For the Sauce:

1. Working in a large skillet, set over medium high heat, add the Olive oil and heat until it begins to shimmer.
2. 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.
3. Now, add the blanched gnocchi and continue to sauté until the begin to brown.
4. 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.
5. Now, add the peas and the chopped Italian parsley. and stir to combine.
6. 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.