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Shared By Katria Williams

Homemade Potato Gnocchi

Ingredients

  • 2 pounds (1000 g) Russet baking potatoes, about 3 or 4 potatoes
  • 2 egg yolks
  • 2-3 cups (720 g) all-purpose flour
  • 1 teaspoon fine sea salt
  • Freshly grated parmesan cheese
  • PARSLEY PESTO:
  • 1/2 cup (50 g) toasted walnuts
  • 1 1/4 cups (25 g) Italian parsley leaves, thicker stems trimmed
  • 1/3 cup (33 g) grated parmesan cheese
  • 1 small garlic clove
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1/4 teaspoon fine sea salt

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