Meyer Lemon Gnocchi

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1 pound baking potatoes, peeled and cut into 2-inch chunks

3 large egg yolks

Finely grated zest of 2 lemons, preferably Meyer lemons

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 1/2 teaspoons salt

3/4 cup all-purpose flour

1/2 cup low-sodium chicken broth

1 stick plus 2 tablespoons unsalted butter, cut into pieces and chilled

1 tablespoon fresh lemon juice


Snipped chives, for garnish

Bottarga, for garnish (optional)

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