Heat the oven to 350 deg F.Pierce the potatoes with a fork, place directly on your oven’s rack, and bake for about 1 hour, until soft. Let cool.Cut each potato in half, scoop out the flesh, and compost the skins. Put the flesh through a potato ricer or Foley mill.In a separate bowl, whisk together the Artisan flour blend, buckwheat flour, and salt.Mound the potatoes in a large bowl, create a well in the middle, and add the eggs and mixed flours.Work the potato/egg/flour mix with a fork switching to your hands at the end to form a dough.Bring a large pot of salted water to a boilMeanwhile, divide the dough into quarters, and form/roll each quarter into a long, snakelike roll about 1/2 inch in diameter. Cut into short segments about 3/4″ long and use the tines of a fork to create the signature gnocchi ridges.Boil the gnocchi in batches. When first added to the water they will sink. Once they begin to float, boil for an additional 2 minutes.Remove the boiled gnocchi from the water with a slotted spoon and drain in a colander.Toss the gnocchi with your favorite marinara sauce, and finish with fresh basil chiffonade.