Gouda stuffed gnocchi

We were making gnocchi and snacking on gouda, when we came up with a brilliant idea! So if you just want to make gnocchi, the recipe is the same, just don't add gouda.

2 1/2 lbs potatoes
1 tbsp salt
1 1/2 cups flour, plus extra for rolling
1 egg

Clean and cook the potatoes. Any way works. Let them cool, remove the peel, and mash into a bowl add the salt, flour, and egg and mix until it becomes a dough.

For plain gnocchi:
Roll the dough out into long thin logs, about 1 inch thick. Use a knife to cut them into pieces. Add a quarter of the dumplings to boiling water. When they float, they're done. Skim them out with a slotted spoon or skimmer and put them in a bowl lined with paper towels. Serve with marinara sauce.

For gouda stuffed gnocchi:
Roll the dough out flat, about 1/4 inch thick. Use a small drinking glass to cut rounds out. Put a small cube of gouda into the center, and bring up the edges, pinching them shut. Boil them until they float, and transfer to a paper towel lined bowl. Serve with marinara sauce.