Gnocchi With Spring Vegetables

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Framed Cooks

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Ingredients

3 large russet baking potatoes

4-6 tablespoons all-purpose flour

2 tablespoons olive oil

6 carrots, peeled, trimmed and cut in thirds

2 cups shelled peas, fresh or thawed frozen

6 tablespoons unsalted butter

12 basil leaves, slivered

Sea salt and ground black pepper.

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