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1
Heat oven to 400u00b0F. Place potatoes on a rimmed baking sheet fitted with a wire rack or directly onto the middle rack of the oven. Bake until completely tender, about 1 hour. Slice potatoes in half lengthwise to allow excess steam to escape and let sit until cool enough to handle.
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2
Scoop potato flesh out of the skins and pass through a ricer or food mill into a large bowl. Stir in yolks, parmesan, nutmeg, 1 teaspoon of salt, and 1/4 teaspoon pepper. Sift 1/3 cup of the flour evenly over potato mixture and, using your hands, gently fold to combine, adding more flour as needed, until a soft, warm dough just comes together.
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3
Turn dough onto a lightly floured surface and pat into a loaf. Slice a 1-inch thick portion from the end of the loaf and roll into a 1/2-inch thick rope. Cut the rope into 1-inch segments and transfer gnocchi to a lightly floured baking sheet. Repeat with remaining dough.
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4
Meanwhile, bring a large pot of heavily salted water to a boil. Melt butter in a large skillet over medium heat and cook until nutty and lightly browned, about 7 to 8 minutes. Stir in smoked paprika and pecans. Continue to cook until nuts are lightly toasted and fragrant, 2 to 3 minutes more.
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5
Add gnocchi to water, stirring once to prevent sticking, and cook until all the gnocchi have floated to the surface, about 3 minutes. Using a mesh spider or slotted spoon, transfer gnocchi directly to the skillet and toss to coat in the butter. Add lemon juice, swirling pan to incorporate into a creamy sauce. If the butter mixture appears thin, add several tablespoons of the cooking water, swirling to emulsify. Season to taste and transfer to serving bowls; top with additional parmesan, if desired.
