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1
Preheat the oven to 350 degrees F.
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2
Bake the potatoes in their skins until fork tender, 45 to 50 minutes.
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3
Remove from the oven and slice the potatoes open to cool the insides.
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4
After cooling, scoop out the potatoes and discard the skins.
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5
Run the potatoes through a ricer or food mill into a large bowl.
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6
(If you don't have a ricer, thoroughly mash the potatoes by hand with a masher.)
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7
Add the flour, egg yolks, garlic, herbs and a pinch of salt to the processed potatoes.
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8
Mix by hand until you have a pliable ball of dough.
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9
The flour might need to be adjusted at this time.
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10
If so, add a small amount at a time until the dough is smooth and pliable.
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11
(Do not over mix or you will get a tough dough.)
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12
Lightly flour a flat surface and portion the dough into 6 equal parts.
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13
Take 1 part and roll it out gently with your hands until you have a log about 3/4-inch in diameter.
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14
Carefully roll the log with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out, until you have a 10-inch log.
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15
The dough can then be sliced into 1-inch pieces and placed on a floured pan or wax paper.
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16
Repeat until all the dough has been rolled out and cut.
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17
(Once the gnocchi is portioned, it can be frozen.
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18
Place the gnocchi on the floured pan in the freezer and let set.
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19
Remove from the pan and place in a sealed container or bag.)
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20
In a large saucepan, bring the Bolognese Sauce and heavy cream to a simmer.
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21
Bring 6 quarts of water to a boil and drop 20 gnocchi into the water at a time.
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22
When the gnocchi float to the surface, remove with a slotted spoon, draining well, and add to the Bolognese Sauce.
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23
Repeat with the remaining gnocchi.
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24
Continue to cook for 3 minutes in the sauce.
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25
Remove with a slotted spoon and portion into serving dishes.
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26
Heat the oil in a large skillet until warmed.
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27
Add the ground pork and cook until browned, 6 to 8 minutes.
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28
Reduce the heat to medium and stir in the wine, onions, and garlic.
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29
Cook until the onions are translucent, about 10 minutes.
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30
Add the peppers, tomatoes, basil, and thyme.
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31
Bring the mixture to a slow rolling simmer, reduce the heat to low, cover, and simmer for 15 minutes.
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32
Add the cream and warm through, about 5 minutes.
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33
Season with salt and pepper, to taste.
