Place the whole, unpeeled potatoes into a large pan of well salted water and bring to the boil. Cover with a lid and simmer until tender all the way through.
To make the crumbs, mix all the ingredients, except the bread, together in a bowl. Add the bread pieces and toss well to fully coat in the spiced oil.
When the potatoes are cooked, drain them well and peel off the skins. Transfer to a bowl and mash really well (use a ricer if you have one) adding nothing but a pinch of sea salt.
When the potatoes are smooth, gradually incorporate the plain flour until you have a smooth, soft ball of dough.
On a lightly floured surface, divide the dough into 4. Roll each portion into a long rope and cut into 1 inch dumplings. Set aside until ready to cook, covered with a clean kitchen towel.
Bring a large pan of salted water to a full boil. Gently drop in the gnocchi and stir once. The gnocchi are cooked when they rise to the surface: scoop them out with a slotted spoon and drain on a plate lined with kitchen paper.
Heat 2 tablespoons extra virgin olive oil in a large frying pan and add the crumbs. Gently fry over a medium heat, taking care that they don’t burn, until golden and crispy. Once cooked, remove and set aside.
Add the other 2 tablespoons of oil to the same pan and place over a medium high heat. Add the garlic and gnocchi to the pan and fry until lightly golden. Add the crumbs, podded beans, and a generous squeeze of lemon juice.
Serve the gnocchi straight away, topped with some lemon zest, parsley and some of the pan juices drizzled over.
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