Gnocchi with Parsley Pesto Sauce Dec 31, 1999 INGREDIENTS: Gnocchi 3-4 70 count russet potatoes 5 qts. water, divided 3 tsps. salt, divided 1 ½ cups flour 1 Tbsp. olive oil 2 large eggs, beaten lightly 2 Tbsps. butter, choppedSauce Yield: 2 cups 3 cups flat leaf...