Molten Cheese Gnocchi

By Sunset
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2 pounds russet potatoes (3 large), scrubbed clean

4 cups (about 9 oz.) finely grated aged gouda cheese (such as Winchester Sharp)

3/4 cup heavy cream

1 egg, lightly beaten

1 teaspoon salt

1 to 2 cups all-purpose flour

1 1/2 tablespoons butter, melted

1 teaspoon freshly ground black pepper

2 tablespoons finely chopped flat-leaf parsley

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