Start by scrubbing the potatoes, prick with a fork. Leaving the skin on, bake in the oven for 1 hour. Remove from the oven , discard the skins and allow to cool down. Meanwhile, prepare the ragu. Heat the oil in a pan and cook down the onion, garlic, carrot and herbs together till soft for 4 minutes. Add in the sausage meat, break up and fry for 2 minutes. Add in the tomato paste, cook for 2 minutes then splash in the red wine to evaporate. Add in the stock pot, ½ glass wine and season well with salt and pepper. Cook down on a low heat for 1 hour while the potatoes are cooking. When the potatoes are ready, mash fine, season with salt, pepper and mix in the egg yolks. Fold in ½  of the flour and grate in 50g of the Gozitan cheese. Mix in the remaining flour and form into small gnocchi. Heat a pan with salted water and cook the gnocchi for just 2 minutes. Quickly mix with the ragu and serve with extra grated Gozitan cheese or brown under a hot grill to gratinate.