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1
Preheat oven to 350u00b0. Set potatoes on a baking sheet and slash each deeply lengthwise down the center.
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2
Bake potatoes until they are tender and look slightly dried out, 1 1/4 to 1 1/2 hours.
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3
In a small bowl, mix together 3 cups cheese and the cream. Set aside.
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4
As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl.
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5
Mix in egg, salt, and 1 cup flour, adding just enough additional flour to make the dough pliable and not sticky (too much flour will make the gnocchi heavy).
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6
Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.
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7
Divide dough and cover one batch with a damp kitchen towel.
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8
Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces.
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9
Roll each piece into a ball, then flatten into a 2-in. circle with your fingers or the bottom of a well-floured drinking glass.
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10
Bring a large pot of salted water to a boil. Top each dough circle with 1/2 teaspoons cheese-cream mixture.
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11
Gather up dough around filling and pinch to close, then roll into a small, smooth ball.
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12
Repeat rolling, filling, and forming with second batch of dough.
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13
Preheat broiler with rack 4 inches below heating element.
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14
Divide melted butter between two 2-qt. casserole dishes (or use one 4-qt. casserole and all the butter). Working in batches, drop gnocchi into boiling water, being careful not to crowd them.
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15
Boil gnocchi until they rise to the surface, 4 to 5 minutes; cook 8 to 10 seconds longer, then transfer with a slotted spoon to casserole dish(es), making sure water drains off from gnocchi.
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16
Turn gnocchi to coat in butter. Sprinkle with pepper and remaining cheese and broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.
