Cook the potatoes in water or in the oven. Add 50 g of butter, salt, pepper, 2 whole eggs and 2 tablespoons of flour, as well as a little parmesan. Using a spoon, make small balls the size of a walnut. Put a large pot of salted water to boil. Off the heat, poach the gnocchi and put the pot back on the heat for 10 minutes without boiling. Remove the gnocchi with a skimmer and place them on paper towels. Place in a baking dish, sprinkle with grated parmesan and drizzle with melted butter. Bake in the oven.