INGREDIENTS: Gnocchi 3-4 70 count russet potatoes 5 qts. water, divided 3 tsps. salt, divided 1 ½ cups flour 1 Tbsp. olive oil 2 large eggs, beaten lightly 2 Tbsps. butter, choppedSauce Yield: 2 cups 3 cups flat leaf parsley, lightly packed, thick stems removed 1 cup pine nuts 4 cloves garlic, chopped 6 Tbsps. Parmesan cheese, grated 1 ½ cups olive oil 1-2 tsps. salt, or to tasteDIRECTIONS:1. For Sauce: In a food processor or blender, purée the ingredients. Reserve. 2. For Gnocchi: In 2 ...
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