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

Bake the potatoes for 1h until tender at <temperature>210<unit>°C</unit></temperature>

Peel the potatoes

Sift the potatoes 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

Add <quantity>150<unit>g</unit></quantity> of grated parmesan cheese and mix to combine

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

Cut small pieces of dough to form <quantity>2<unit>cm</unit></quantity> rolls. Cut them into <quantity>2<unit>cm</unit></quantity> pieces

Melt <quantity>¼<unit>cup</unit></quantity> of butter in a saucepan on medium heat. Grate <quantity>¼</quantity> of a nutmeg and whisk. Be careful not to golden the butter

Add <quantity>½<unit>cup</unit></quantity> of all-purpose flour and stir vigorously until it forms a humid, light-colored crumble

Gradually add <quantity>4<unit>cups</unit></quantity> of milk, whisking constantly to obtain a lump-free sauce

Add salt and black pepper to taste. Boil the sauce, whisking constantly until thickened. The béchamel is ready

Add <quantity>300<unit>g</unit></quantity> of grated parmesan cheese to the hot béchamel

Whisk to combine and melt the cheese. Parmesan sauce is ready

Bring water to a simmer in a medium pot and add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil

Add <quantity>1<unit>tsp</unit></quantity> of salt and cook the gnocchi until they float. The parmesan gnocchi is ready

Add one portion of parmesan gnocchi to a saucepan with the hot parmesan sauce. Stir to combine

Plate the gnocchi and add ground black pepper to taste

Bon appétit, cheese lover!