Preheat the oven at <temperature>210<unit>ºC</unit></temperature>

Wrap <quantity>2<unit>kg</unit></quantity> of starchy potatoes in aluminum foil

Bake the potatoes for 45m, until fork-tender

Peel the potatoes while still hot

Pass the potatoes through a sieve into a large bowl

Separate <quantity>4</quantity> egg yolks from the whites in a bowl

Make a well in the middle of the potatoes and place the egg yolks

Sift <quantity>300<unit>g</unit></quantity> of all-purpose flour over the potatoes

Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>½<unit>tsp</unit></quantity> of black pepper powder. Mix until uniform

Transfer to a clean surface and knead to obtain a homogeneous and smooth dough

Divide the dough into small portions and make <quantity>1<unit>inch</unit></quantity> thick rolls. Cut each roll into <quantity>1<unit>inch</unit></quantity> long pieces

Preheat <quantity>750<unit>ml</unit></quantity> of vegetable oil in a pot over medium-low heat

Fry the gnocchi until golden brown

Transfer to a bowl with parchment paper and season with flaky salt to taste

Grate parmesan cheese and finish with lemon zests. The fried gnocchi is ready

Enjoy!