Preheat the oven to 180°C.
Prick potatoes and bake on a bed of salt for 45 to 60 minutes until tender.
Cool potatoes slightly, halve them, and spoon out the flesh.
Mash potatoes and mix with flour, parmesan, egg yolk, salt, and pepper to form a dough.
Divide dough into four, roll into 20cm logs, and cut into 2cm pieces.
Melt butter in a pan and fry breadcrumbs until golden-brown, then set aside.
Fry gnocchi in oil in batches until golden-brown and keep warm.
Fry crumbled sausagemeat for four minutes, then add onion and garlic until golden.
Add stock, peas, cream, capers, and parsley, then reduce liquid and stir in gnocchi.
Serve gnocchi over lettuce topped with breadcrumbs, parmesan, and lemon zest.