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 about 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 the dough until it is homogeneous and doesn't stick to your hands. If needed, add more flour, <quantity>1<unit>tbsp</unit></quantity> at a time, to obtain this consistency, being careful to not make the dough too heavy

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

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

Add salt to taste. Cook the gnocchi until they float. The potato gnocchi is ready

Let the gnocchi lay out to dry

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a pan over medium heat

Add <quantity>1<unit>sprig</unit></quantity> of thyme and <quantity>1<unit>sprig</unit></quantity> of rosemary

Add small batches of the gnocchi at a time. Shake the pan to avoid sticking and flip when golden brown

Remove the herbs from the pan and discard them

Add <quantity>1<unit>tbsp</unit></quantity> of butter. Add salt and black pepper to taste

Add the zest and juice from <quantity>½</quantity> a lemon

Plate the gnocchi

Drizzle the pan sauce. The lemon pan-seared gnocchi is ready

Enjoy!