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 thepotatoes 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. Drizzle the oil on a sheet tray.
10. Cook the gnocchi until they float, carefully remove the cooked gnocchi from the boiling water using a strainer or slotted spoon and place on the oiled sheet tray.
11. Set aside until cooled, prior to sauteing.

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 gnocchi and sauté until the shallots are translucent, and the gnocchi are nicely browned.
3. Next, Rao’s Creamy Marinara with Mascarpone and reduce the heat to medium low. Warm the sauce through.
4. Now, add the peas and the chopped Italian parsley. and stir to combine.
5. Finally, either divide the gnocchi among 4 serving plates.
6. Divide and dollop the Mascarpone evenly among the 4 plates.
7. Garnish each plate with arugula leaves.

8. Next, divide the Caviar evenly on top of each of the dollops of mascarpone.

9. Serve with the shaved Parmigiano-Reggiano on the side.