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To prepare the gnocchi: Up to 6 hours before mealtime, preheat the oven to 400F.
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Poke several holes in each potato and bake for 45 minutes, or until fairly soft when squeezed.
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While the potatoes are still hot, cut them in half and squeeze the insides into a bowl, discarding the skins.
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(Youll want to use a hot pad to do this.)
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Mash the potato well with a potato masher or a sturdy fork, add the salt and egg yolk to the bowl, and stir well.
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Add the flour a little at a time and mix with your hands until the mixture just begins to hold together.
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Transfer the dough to a lightly floured work surface and knead gently for 1 minute, or until smooth.
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You may need to add a little bit more flour to keep the dough from sticking.
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Break off a handful of the dough and roll it into a 1/2-inch-thick rope.
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Cut the rope into 1-inch pieces.
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Repeat this process with the remaining dough.
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Bring a large saucepan of salted water to a boil and add one-fourth of the gnocchi.
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Cook for 2 minutes after they float to the surface, then remove with a slotted spoon.
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Repeat the process with the remaining gnocchi.
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Place the gnocchi in a single layer in a baking pan or on a large plate, cover with plastic wrap, and refrigerate until ready to use.
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To prepare the sauce: Up to 6 hours before mealtime, roast the red peppers by placing each whole pepper directly on the gas stove burner (if you have an electric stove, do this under the broiler) and cook, turning occasionally, for 10 to 15 minutes, or until they are almost completely black.
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Place them in a bowl, cover tightly with plastic wrap, and let stand for 10 minutes.
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(The steam will make the skins peel right off.)
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Scrape the blackened skin off the peppers and discard the stems and seeds.
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Place the pepper in the blender and puree until smooth.
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Peel the onion and cut into 1/2-inch pieces.
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Trim the ends from the celery and cut into 1/4-inch-thick slices.
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Peel the carrot, cut in half lengthwise, and slice 1/4 inch thick.
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Heat the oil in a medium saucepan over medium heat.
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Add the onion, celery, and carrot, and cook, stirring frequently, for 12 to 15 minutes, or until the vegetables are fairly soft.
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Add the pureed red peppers, tomato paste, crushed red pepper, and water and stir well.
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Season with salt and pepper and cool to room temperature.
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Cover and refrigerate until ready to use.
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Thirty minutes before mealtime, remove the gnocchi and sauce from the refrigerator and let stand at room temperature.
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Fifteen minutes before mealtime, place the butter in a large skillet over medium heat.
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Add the gnocchi and cook, stirring occasionally, for 12 to 15 minutes, or until lightly browned on two sides.
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Meanwhile, place the sauce over low heat and cook, stirring occasionally, for 10 to 15 minutes, or until hot.
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Spoon half of the gnocchi onto each plate and top with the sauce.
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Sprinkle with the feta cheese and serve immediately.
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Red and green bell peppers are actually the same plant.
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Green peppers are picked when the peppers are green (go figure) and red peppers are left on the vine longer until they ripen and turn red.
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The longer time on the vine results in red peppers being sweeter than the green.
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Choose smooth, firm peppers with no shriveled or soft spots and avoid the heavy ones.
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They are loaded with seeds.
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Feta, which is a salted Greek cheese, can be mild or sharp, soft or hard.
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In the supermarket youll find it either as a chunk immersed in brine (it spoils quickly after being taken out of the brine) or already crumbled in a package.
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Buy the latter for this recipeany leftover is excellent sprinkled over salad.
