Potato Gnocchi With Dungeness Crab, Chanterelles & Fines Herbes

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2 pounds russet potatoes

2 large egg yolks, beaten

1 to 1 1/2 cups all-purpose flour + more for rolling

Kosher salt

1 pound chanterelles

1 tablespoon olive oil

1 tablespoon butter

1 large shallot, peeled and minced

1 pound Dungeness crabmeat, picked over

1/2 cup creme fraiche or heavy cream

Grated zest and juice of 1 Meyer or regular lemon

1 tablespoon chopped Italian parsley

1 tablespoon chopped chervil

1 tablespoon chopped tarragon

1 tablespoon minced chives

Cayenne pepper, to taste

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