Cook the potatoes with skin on either in the oven at 350 or by starting them in cold water and bringing them to a boil until a knife can pierce through them easily. Peel while hot and run through a ricer.
Add yolks, parmesan, nutmeg, salt and pepper and mix together. Sprinkle flour over the surface and gently bring together as a dough. Test the gnocchi by poaching a small ball in simmering water. If it holds together nicely then continue. If not then add more flour and test again. Roll into a large log and then portion into smaller logs that you will roll to the size of your ring finger. Cut the gnocchi into ½ inch sections and roll them over the tines of a fork or over the surface of a garganelli paddle. Place them on a parchment covered sheet pan with some flour sprinkled over the surface. Prepare a pot of well-seasoned boiling water. Add the gnocchi and cook until they float to the top.

Roasted Tomato Pepper Marinara

Original recipe from The Seasoned Chef.

Preheat the oven to 400°
Rub tomatoes with olive oil, season with salt, and roast in a hot oven until the skins are browned and blistered.
Preheat broiler to high. Cut the very top and bottom of the bell pepper. Cut in half vertically and remove the stem, seeds, and ribs. Place the two halves on a metal sheet pan and brush lightly with olive oil. Place under the broiler and cook until most of the skin is blackened. Remove and let cool. When cool enough to handle, peel the skin away from the flesh, being certain to scrape away any black bits of skin with a paring knife.
Heat a medium sauce pot on medium heat. When hot, add olive oil to coat the pan. Saute the onion and garlic until the onion is transparent. Add the red wine and bring to a boil; reduce until wine is almost completely evaporated.
Remove skins from tomatoes. Add tomatoes and roasted pepper to the onions. Cook until blended or puree in a food processor. Stir in the chopped oregano. Season to taste. Makes about 3 cups.