Potato-Cheddar Gnocchi with Bacon and Eggs

Potato-Cheddar Gnocchi with Bacon and Eggs

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 gn

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