Piedmontese Potato Gnocchi

1. Boil the potatoes in lightly salted water until soft, then drain, peel quickly. Press through a potato ricer twice. Blend in the eggs and flour with your hands to make a soft dough, then roll dough into long, thumbthick cylinders with lightly floured hands. Cut into 1 1/2" sections and form into small, concave gnocchi shapes, pressing them against the back of a fork. You should have about 72 gnocchi. Leave them spread out on large board until you are ready to cook.

3. Bring large pan of salted water to boil, drop in gnocchi and allow them to cook for a few minutes until they float to the surface. Scoop them out with slotted spoon and arrange them in a well-buttered ovenproof dish. Cover with the cheeses, then pour over the cream. Bake in the oven for about 25 minutes or until well browned. Serve at once.