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