Preheat oven to 375 degrees. Place milk, bay leaf and onion in a saucepan and bring just to a boil. Remove from heat, cover, and let steep for 10 minutes. In a separate saucepan, melt butter over medium heat until foaming bubbles subside, then quickly stir in the flour with a wooden spoon. Cook butter and flour together for one minute to make a roux. Strain the onion and bay leaf from the milk, discarding the onion and bay leaf. Gradually whisk the milk into the roux until fully incorporated. Cook until thickened, then remove it from the heat. This is your bechamel. In a separate bowl, whisk together the egg yolks. Whisk in a tablespoon of the bechamel to the egg yolks to temper them and prevent curdling of the eggs, then add the egg yolks into the bechamel, stirring to incorporate. Add the cheeses to the bechamel and season to taste with salt and cayenne pepper. In an impeccably clean stainless steel, glass or copper bowl, whisk or beat the egg whites with a small pinch of salt (a pinch of cream of tartar would be nice too, if you have it) until soft peaks form. Mix 1/3 of the egg whites into the bechamel to lighten it, then fold in the remaining 2/3 of the egg whites with a spoon or spatula. Pour this mixture into a buttered/greased 4 cup souffle dish. If you want, run the end of a wooden spoon or your finger in a circle around the souffle to give it a “tophat” finish. I like to see what kind of random chaos is going to emerge and leave it alone. Bake, without opening the oven, for approximately 30 minutes. When the top of the souffle has risen well beyond the rim of the dish, is browned on top and only slightly jiggles when shaked. Serve it immediately or risk a catastrophic collapse of all of your efforts into a very cheesy pancake. Preheat the oven to 350 degrees. Pierce the potatoes with a fork and bake them in their skins on a baking sheet until very tender, about an hour. Cool the potatoes to the touch, remove the skins and pass them through a food mill or mash to a fine consistency. Stir in the egg yolk, if using, and Pecorino Romano. Using a wooden spoon, delicately incorporate just enough flour to form a cohesive, slightly sticky dough. Divide the dough into four equal pieces. On a lightly floured surface, being delicate and careful not to overwork, roll out the portion of the dough into a rope approximately 1/2″ thick. That, or sip some tea while the children of the house get to work on making “snakes”. Using a sharp knife, slice the rope (or snakes) into 3/4″ slices. If you like, gently roll the gnoccho (that’s a single gnocchi) along the twines of a fork. The depressions in the gnocchi will become future homes for sauce. Repeat with the remaining dough. Line a baking sheet with parchment paper and place the gnocchi on it, as close as you can get them without touching. Place this in the freezer. Once the gnocchi are frozen, you can remove them from the tray and place into a freezer bag that will keep for at least 3 months without any significant detriment to their quality. Since they are already frozen, they will not stick to each other. Otherwise, just get the water to the boil, and cook them for dinner already. To prepare the gnocchi, bring a large pot of lightly salted water to a boil. Add the gnocchi, giving them a gentle stir to prevent them from sticking. Once they’ve floated to the top, they are finished cooking, and can be removed with a slotted spoon and transferred to your sauce. To make the sauce, heat the olive oil in a large pan until hot, then add the roasted red peppers. Heat through, then add the pesto sauce. When the gnocchi are done, transfer them to the pan with their clinging, starchy water and cook for an additional minute. Remove from the heat, add the lemon juice and stir in a desired quantity of grated cheese. Simple and delicious.