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Potato Gnocchi with Sage Butter
Ingredients
- 4 ½ pounds russet potatoes, scrubbed
- 2 teaspoons salt
- 2 eggs
- 2 to 2 ½ cups all-purpose flour
- 8 ounces butter
- 1 bushel of sage leaves, picked
- salt and black pepper
- Parmesan cheese
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