Bake or boil the potato in salted water until fork tender, about 40 minutes. When they are cool enough to handle, remove the skins and press the potatoes through a potato ricer and place them in a mound, on a work surface.
Make a well in the center, add the egg yolks and salt. Sprinkle the flour in a ring around the potatoes.
Lightly scramble the egg yolks with a fork and and use your fingers to gradually incorporate the ingredients together to form a dough. Add more flour as necessary.
Sprinkle your work surface with bench flour, if necessary and shape the dough into a ball. Then cut off a section of dough and, using your hands, roll it into a cord about 1/2" thick.
Then, cut the cord into 1/2" pieces, press and roll the gnoccho along the back side of a fork, or use a gnocchi roller to shape the gnocchi. Once the gnocchi are shaped, place them on a lightly floured surface until ready to cook.
Next, make the whipped cream. Using a stand mixer with a whisk attachment, beat 1/2 cup of the heavy cream until it forms stiff peaks and set aside.
Then, get started on the Robiola cream sauce. Heat a sauce pan over medium low heat and add the remaining 1 1/2 cups of heavy cream. Do not allow the cream to boil. When small bubbles begin to form, add the cheese and whisk frequently, until the cheese has melted. If you prefer to thicken the sauce, at this point you can add 1 tablespoon of cornstarch, whisking until it is completely dissolved. Turn off the heat, cover and keep warm.
Add the gnocchi to a pot of boiling, salted water. When they rise to the surface, remove them with a slotted spoon and add them to the sauce. Stir to coat and then fold in the whipped cream. Top with some fresh thyme and enjoy!
