Preheat the oven to 180°C.

Place the potatoes on a baking tray and bake for 45–60 minutes until golden brown and completely soft inside when pierced with a sharp knife.

While still hot, cut the baked potatoes in half lengthways and using a spoon, scoop out the soft centres and place in a bowl. Next, pass the potatoes through a drum sieve.

Weigh 500g of the warm potato puree and place in a mixing bowl. Add the flour, parmesan cheese, egg yolks and 50ml Olive Oil, season with Salt and mix until combined. Turn the mixture out onto a floured surface and gently work the dough until it comes together. Do not over-knead it as it will become sticky and tough. If it is too wet at this stage, add a little more flour. The dough should feel firm but soft.

Spoon the dough into a piping bag with a 1cm round nozzle and pipe the dough in long lines on a floured surface. Cut the lines into 2cm pieces.

Place a pot of boiling salted water on the stove. Gently drop the gnocchi into the water in batches and let them cook for 3–4 minutes or until they float to the surface.

Using a slotted spoon remove the gnocchi, drop them into cold water, then remove again and place on kitchen paper to drain.

For the sauce, heat 2 tablespoons of Olive Oil in a large frying pan and shallow fry the gnocchi until lightly golden on both sides; set aside. In the same pan, melt the butter and add the thyme leaves. Gently cook until the butter turns a nutty brown colour. Return the gnocchi to the hot butter and toss to coat each piece.

Serve immediately with shavings of parmesan.