Molten Cheese Gnocchi

Molten Cheese Gnocchi---
Summer aka The Skipper Bunch via myrecipes.com

2lbs Russet Potatoes
4c Gouda Cheese, grated
3/4c heavy cream
1 egg, lightly beaten
1 tsp salt
1-2 c flour
1 1/2 Tbsp butter
1 tsp pepper
2 tbsp parsley, finely chopped

---Preheat oven to 350. Bake potatoes until tender and look slightly dried out, about 1- 1 1/2 hrs. In a small bowl, mix together 3c cheese and cream, set aside. When potatoes are cool enough, peel discarding perls. Mash potatoes in a large bowl. Mix in egg, salt and 1c flour, affing just enough adfitional flour to make dough pliable and not sticky. Turn onto a floured work surface, knead 10-12 times. Divide dough and cover one batch with a damp cloth. Roll other batch into a 3/4" in think rope and cut into 3/4" long pieces. Roll each piece into a ball, then flatten intoba 2" circle with fingers or bottom of a floured glass. Bring a large pot of salted water to a boil. Top each fough piece with 1/2 tsp cheese mix. Gather dough up around filling, pinch to seal, then roll into a ball, repeat with all dough. Working in batches, drop dough into water, don(t crowd them. Boil until they rise to surface 4-5 min, cook 8-10 more sec, remove and drain with a slotted spoon. Melt butter in a 4qrt baking, turn gnocchi in melted butter. Sprinkle with pepper and remaining cheese. Broil in oven until browned on top, about 5 min. Sprinkle with parsley.