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Potato Gnocchi with Tomato-Porcini Sauce Recipe

kept byCassia
recipe byChow

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



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