Gnocchi with Cheese and Cream Sauce

Put the potatoes into a saucepan of cold salted water and bring to a boil. Cook until they are quite soft. Drain and quickly peel. While still hot put through a potato ricer or sieve held over a pastry board. Gradually work in the flour with your hands to make a soft, smooth dough. Continue kneading until the dough no longer sticks to your hands - only then is it ready.

Break off pieces of dough and roll out on the board with the palm of your hand, to make long sticks as thick as your little finger. Cut into 3/4 in lengths and arrange them on the board with the palm of your hand, to make long sticks as thick as your little finger. Cut into 3/4 inch lengths and arrange them on the board. Sprinkle with flour to prevent them sticking together. One by one press each piece lightly against the tines of a fork or the surface of a grater, while at the same time pushing downward. This gives them their characteristic shape.

When all the gnocchi are formed, cook in boiling water until they come to the surface; drain. Preheat the oven to 475 degrees. Arrange the gnocchi in layers in a buttered baking dish, placing the cheese between the layers. Dot the surface with the butter. Bake for 3 to 4 minutes. Serve immediately.