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Michael Chiarello’s Gnocchi Ravioli

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main-dish nut free vegetarian dinner italian


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2 pounds large (about 3 to 4) unpeeled russet potatoes, scrubbed

18 large egg yolks

1 cup freshly grated parmesan (from a 3-ounce chunk)

Kosher salt

2 cups all-purpose flour (about 10 ounces), plus extra for dusting work surfaces

1 large egg, beaten with 2 tablespoons water

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