Potato Gnocchi with Basil Pesto from Jerusalem Culinary Institute

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By Chef Yochanan Lambiase, Jerusalem Culinary Institute Ingredients Gnocchi 3 ¼ cups potatoes, starchy type, like idaho 1/3 cup plus 2 tablespoons potato starch, plus extra for rolling 1 egg yolk, beaten Salt and black pepper to taste To Serve 2 tablespoons extra virgin olive oil 4 tablespoons Basil Pesto or sauce of your choice…

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