Gnocchi With Spring Vegetables
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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