Prepare the potatoes as jacket potatoes. Meanwhile, melt the butter, being careful not to let it brown. Peel the cooked potatoes and, while hot, press them through a potato ricer (if you don’t have one, shred them very finely with a fork).
Knead flour, Parmesan cheese and melted butter into the potato mixture. Season with salt and pepper. Knead thoroughly for approx. 4 – 5 min. until an elastic dough is formed.
Form the dough into thin rolls. Cut the rolls into slices. Flatten the slices a bit, if you want you can press grooves into them with a fork. Boil a pot of water.
Put the gnocchi in and let them steep in the water, which is no longer boiling. When they float to the top, they are ready. Serve with cheese or tomato sauce.