Preheat the oven to 200'C.
Bake the potatoes in the oven until cooked (this should take about 45 minutes). Cut in half and scoop the flesh into a bowl. Allow to cool to room temperature before adding the flour and egg yolks. Season with salt and pepper and then mix gently until you have a dough. Roll into long thin sausage shapes and cut into 1cm pieces. Roll over a gnocchi roller or just use the back of a fork for this. Make sure you are rolling over a lightly floured tray so as the gnocchi does not stick.
Bring a sauce pan of water to a simmer and cook the gnocchi. When the gnocchi rise to the surface they are cooked. Remove from the pan and straight into ice water. Drain the gnocchi well before adding to the sauce.
Peel and finely dice the shallots and the garlic. Remove the basil and parsley leaves from their stalks and carefully cut the leaves. Finely slice the chives. Slice the smoked salmon into fine strips.
Heat a large saucepan over a medium heat and add the sunflower oil. Sweat the shallots until soft and then add the garlic. Cook for 2 minutes and then add the white wine and reduce by half. When the wine has reduced, add the double cream and bring it to the boil. When the cream has boiled add the grated Parmesan and mix well until the cheese has melted. Place the drained gnocchi into the pan and cook for 30 seconds to warm them through. Finally add the smoked salmon strips, the chopped herbs and the seasoning.
Place the gnocchi in a large bowl and serve hot.
«If you have extra gnocchi, place them in a sandwich bag and freeze them. When you come to use them again place them into boiling water for one minute to defrost and then heat them in a sauce and serve immediately. »