Crisp Gnocchi "Tater Tots"

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3 large baking potatoes (about 2 pounds), scrubbed

1/4 cup plus 2 tablespoons cornstarch

6 tablespoons all-purpose flour

1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)

Kosher salt

1 large egg, beaten

Canola oil, for frying

Ketchup, for serving

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