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Porcini Gnocchi with Butter Sauce
Ingredients
  • 6 medium Yukon Gold potatoes (about 2 lb.)
  • ½ oz. dried porcini mushrooms (about ⅓ cup)
  • 1⅔ cups (208 g) Italian 00 flour or all-purpose flour
  • ¼ tsp. kosher salt, plus more
  • 1 large egg, beaten to blend
  • ½ cup (1 stick) unsalted butter, cut into small pieces
  • 12 sage leaves
  • Finely grated Parmesan (for serving)
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