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Potato Gnocchi with Heirloom Baby Tomato Sauce


1 2/3 pounds Idaho potatoes
Kosher salt
1 1/2 large egg yolks
1 1/3 cups 00 flour, plus extra to work with the dough

Kosher salt
Heirloom Baby Tomato Sauce, recipe follows
Red pepper flakes, to taste
Extra-virgin olive oil, for drizzling
2 tablespoons butter
Finely grated Parmesan, to taste
Fresh basil leaves

Heirloom Baby Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 tablespoon thinly sliced garlic
1 quart small heirloom tomatoes or red cherry tomatoes, halved
Kosher salt
1 tablespoon thinly sliced fresh basil leaves (chiffonade)
1 1/2 teaspoons chopped fresh oregano
Red pepper flakes, to taste



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