Preheat the oven to 375 degrees, lightly oil the outside of the potatoes, and poke a few holes in the skins. Bake for about an hour, or until the potatoes are fork tender. While the potatoes are still hot, remove the flesh and process through a food mill or potato ricer. Place the riced potatoes into a bowl and form a well in the center. Add the pea puree and crack both eggs in the well along with the salt and pepper. Use a fork to gently whisk it all together and start bringing in the potato. Sprinkle the flour all around, and very delicately begin mixing. When the dough starts to come together, dump it out on to a board and use a gentle folding technique to knead it a few times. Be very careful not to overmix. If the dough is very wet, you can add more flour in 1 tablespoon increments to get it to come together. The finished dough should be fairly tacky. Once the dough is just formed, set it aside.
Prepare two sheet pans with a piece of parchment paper, then dust with flour. Dust a large board or counter top with flour, and cut off a small piece of dough. Roll into a thin log, then use a knife or bench scraper to cut out the gnocchi. You can make them any size you want, but I prefer a larger gnocchi for this dish.
Place the gnocchi on the prepared sheet pans, being careful not to let them touch. Let the gnocchi rest for about 20-40 minutes before cooking.