Gnocchi with Tomato Sauce and Spinach

Instructions

1. Place the potatoes in a saucepan and cover with cold water. Season with salt. Cook until tender. Drain and let cool. Peel them while they are still warm. Purée the potatoes through a potato ricer over a bowl, or use a potato masher if you don’t have a potato ricer. Refrigerate for 1 hour.
2. Make a well in the centre of the cold potatoes. Break in the egg and stir to combine. Add the flour, salt and Parmesan cheese. Stir to combine.
3. On a work surface, knead the potato dough until soft and smooth. Add flour, as needed. Cover and let rest for 30 minutes.
4. Divide the dough into 4 pieces. On a floured work surface, shaped one piece of dough at a time into a log with a ½-inch (1 cm) diameter. Immediately cut the log into 1/2-inch (1-cm) pieces. Dust with flour. Roll each gnocchi on a gnocchi paddle or on the tines of a fork to give them a rounded shape and ridged pattern, if desired. Place the gnocchi on a floured baking sheet.
5. In a large pot of salted boiling water, cook the gnocchi, one portion at a time, for 4 to 5 minutes or until they float to the surface of the water. Drain.