Gnocchi with cheese filling

Potato gnocchi - the recipe differs from its classic counterparts in that the gnocchi are not empty, but with a cheese filling, which makes the dish tender, with a characteristic creamy taste.

Ingredients

• Potatoes - 900 g
• Gouda cheese (shredded) - 4 cups
• Whipping cream - 3/4 cup
• Egg (slightly beaten) - 1 pc.
• Salt - 1 tsp
• Flour - 1-2 cups
• Butter (melted) - 1 1/2 tbsp. l.
• Ground black pepper - 1 tsp
• Fresh parsley leaves (finely chopped) - 2 tbsp. l.

Directions

1. Turn on the oven to preheat to 180 degrees. Place the potatoes on a baking sheet and bake until soft, about 70-90 minutes.
2. In a small bowl, whisk together 3 cups of cheese and cream. Set aside.
3. Once the potatoes have cooled down to the point where they can be handled, cut them in half and use a spoon to scoop the flesh out into a large bowl and remove the skin. Add the egg, salt and one glass of flour to a bowl of potatoes. Mix well, then add more flour and knead a homogeneous, not very thick dough (too thick dough will make the gnocchi hard, and a thin, sticky dough will not allow to form beautifully shaped products). Place the dough on a floured surface and form a ball. Divide the dough into 10 pieces.
4. Place all pieces of dough on a plate and cover with a towel. After 5 minutes, put one part on the work surface, form a tourniquet, about 2 cm thick and cut into pieces about 2 cm long. Form each piece into a ball, and then use a rolling pin to roll it into a flat circle, about 5 cm in diameter. Do the same with the rest of the pieces of dough.
5. Place a pot of water over high heat to boil.
6. Place 1/2 teaspoon of the cheese mixture in the center of each dough circle and pin the edges together with your fingers, forming a ball. Do the same with the rest of the circles and filling.
7. Turn on the broiler / grill in the oven. Grease one large or two small heat resistant tins.
8. Put the gnocchi in boiling water and cook for about 4-5 minutes. Then carefully transfer the gnocchi with a slotted spoon to the prepared heat-resistant molds.
9. Dip the gnocchi in oil on all sides, sprinkle with black pepper and the remaining one glass of chopped cheese. Place the tins on a wire rack 10 cm away from the heat source and bake the gnocchi until golden brown, about 5 minutes.
10. Serve the cheese gnocchi immediately, sprinkled with chopped parsley.