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Place the potatoes in a large pot and cover completely with water then bring to a boil.
Boil the potatoes until tender, about 10 minutes.
Drain the potatoes then place them into a large bowl and mash well.
Stir the flour, eggs, and 1 tsp salt into the mashed potatoes until well combined and a dough is formed.
Bring a large pot of lightly salted water to a boil over high heat.
Sprinkle a work surface with a little flour then roll the dough out into about 6 ropes each roughly ½-inch thick.
Cut the ropes into roughly ½-inch pieces then sprinkle a little flour over the gnocchi pieces to prevent them from sticking together.
Drop the gnocchi, in batches, into the boiling water. Once the gnocchi float to the top remove them with a slotted spoon and lay them in a large bowl. Continue cooking the rest of the gnocchi.
Add the heavy cream, ¼ tsp salt, and ¼ tsp black pepper to a saucepan over medium heat.
Heat the heavy cream, stirring often, until just beginning to boil.
Stir the cheeses in with the heavy cream a little bit at a time until fully incorporated.
Pour the cheese sauce into the bowl with the gnocchi and gently stir to combine.
Season with additional salt & pepper to taste.