Creamy Gorgonzola Stuffed Gnocchi

Step 1: Preheat oven to 350°. Set potatoes on a baking sheet and slash each deeply lengthwise down the center.Bake potatoes until they are tender and look slightly dried out,about an 1 hour.

Step 2: In a small bowl, mix together Gorgonzola and 3/4 cup of cream (Save the other 3/4 for the sauce). Set aside.

Step 3: As soon as potatoes are cool enough to handle, peel them; discard peels. Put potatoes through a potato ricer into a large bowl.

Step 4: 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).

Step 5: Turn out onto a floured work surface; with floured hands, knead dough 10 to 12 times.Divide dough and cover one batch with a damp kitchen towel.Roll other batch into a 3/4-in.-thick rope and cut into 3/4-in.-long pieces.

Step 6: Roll each piece into a ball, then flatten into a 2-in. circle with your fingers.

Step 7: Bring a large pot of salted water to a boil. Top each dough circle with 1/2 teaspoons cheese-cream mixture.Gather up dough around filling and pinch to close, then roll into a small, smooth ball.Repeat rolling, filling, and forming with second batch of dough.

Step 8: Preheat broiler with rack 4 inches below heating element.

Step 9: Pour melted butter 4-qt. casserole. Working in batches, drop gnocchi into boiling water, being careful not to crowd them.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, making sure water drains off from gnocchi.

Step 10: Turn gnocchi to coat in butter.

Step 11: Mix remaining cream with tomato sauce; pour over gnocchi. Sprinkle with pepper and Parmesan cheese; broil until browned on top, 5 minutes. Sprinkle with parsley and serve immediately.