Soften the unpeeled potatoes in salted water. Peel and spread through a sieve, cool the potato mass a little and then knead together with the flour.
Divide the potato dough into small portions and form rolls about 2, 5 cm thick.
Cut them into pieces about 3 cm long and roll them one by one over the tines of a fork. While doing so, press a slight bulge in the center. Place the gnocchi in boiling salted water. Lift out with a slotted spoon as soon as they rise to the surface.
Empty into an ovenproof dish and sprinkle with the Parmesan cheese. Place the sliced fontina on top and pour the whipped cream over it. Place in a very hot oven (220 degrees) and gratinate until a crispy brown surface is formed.
* Fontina: Good melting fat cheese made from s milk, used r mainly m cooking. The he real Fontina a comes from s the Aosta Valley, its name is protected and its origin controlled.
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