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Potato Gnocchi with Tomato-Porcini Sauce Recipe
- 4 pounds Idaho or russet potatoes (about 8 large potatoes)
- 2 1/2 cups all-purpose flour, plus more as needed
- About 2 cups
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- Freshly grated Parmesan cheese, for garnish
Directions:View on Chow
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