Start by putting the eggs into the bread machine; make sure that the yolks are broken. Add the salt, flour, and olive-oil. Use the "Pasta" function if your bread machine has one. If not, use the dough function.
Once the "knead" and "rest" cycles are complete (about 20 minutes), remove though dough. Give it a couple of kneads by hand and let it rest for at least an hour before rolling it out.
You can roll it the next day if you wrap it in plastic and store it in the fridge.
Chop the basil finely using a food processor. Mix the basil and Limoncello in a large bowl.
Peel the tomatoes by dipping them briefly in boiling water and removing skins. Add the peeled tomatoes to the bowl.
Once all of the tomatoes are added, give them a gentle mashing with a potato masher. You shouldn't decimate the tomatoes -- do just enough to mix the juices with the liquor & basil. There should be just enough liquid (limoncello/tomatoe juice mixture) to cover the tomatoes.
Cover the bowl and set it in the fridge to soak for an hour or so.
Put the sun dried tomatoes and kalamata olives in a food processor and blend until they form a tapenade. You should have about a half cup of tapenade -- add additional olives and tomatoes until it comes out with the right volume.
Sautee the tapenade in olive oil for about five minutes. Add the tomatoe/limoncello mixture including liquid and reduce on medium-low heat for about 2 hours minutes or until most of the liquid has evaporated.
Add heavy cream and heat it to just shy of a boil, stirring constantly.
Serve over pasta -- I find this compliments a cheese Tortelini beautifully.
Add the cream/half & half to the oil slowly, mixing thoroughly as you go.
Chop the gorgonzola coarsely. Add it and the parmesan to the sauce slowly, stirring as you go. Continue to heat on medium-low heat, stirring until the cheese is thoroughly melted and mixed in.
Cook gnocchi according to directions on package and serve with sauce.
This is a 10-minute sauce that takes about as much time and effort as cooking the pasta.
Put coat the bottom of a medium pan with the pesto and set to medium-low heat. Add black pepper.
Once the pesto starts bubbling a little bit, stir in the half & half. Stir constantly as the sauce heats. Once it starts steaming a little, add the parmesan cheese. Continue stirring and heating until it barely starts to boil. Turn the heat off and give it a couple more stirs as the bubbling subsides and it's done.
