Preheat oven at <temperature>210<unit>°C</unit></temperature>

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

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

Enjoy it with your favorite sauce!