Baked Gnocchi

Pasta
3 med/big potatoes (starchy ones, like russet potatoes--about 2lbs)
2 egg yolks
2 tbsp grated Parmesan cheese
3/4 c flour (sifted)

Sauce
2 tbsp  butter
3/4 c minced prosciutto (or could probably substitute sun dried tomatoes)
1/2 c grated Parmesan cheese
2/3 c cream
Salt & Pepper to taste

1. Prick potatoes and bake at 425F for an hour or so; let stand 15 min then rice them.
2. Work in egg yolks, cheese, and flour, first with a spoon, then on a lightly floured surface with hands until it is a cohesive, non-sticky dough.
3. Divide into six sections. Roll each section into a long, 1/2 inch thick rope. Cut the rope into 1/2 inch segments. Roll each small piece over the tines of a fork with one finger--this makes a small indentation on one side, and lines on the other.
4. Place in boiling water for a minute or so, until the pasta rises. (Cook in batches so they don't stick to each other.) Take out with slotted spoon, drain, and place in buttered casserole (8x8in works).Preheat oven to 400F.
5. For the sauce, melt butter in a small saucepan and cook the meat until crispy. Slowly add the cream, stirring continuously. Reduce to simmer for ten minutes, or until it starts to thicken a little bit, stirring every now and then. Season to taste.
6. Pour the sauce over the gnocchi and sprinkle the cheese on top. Cook for ten minutes or so, and then broil to brown the top for 1-2 minutes.