Place the potatoes in a saucepan and cover with cold water. Season with salt. Cook until tender. Drain. Let cool and peel. Purée the warm potatoes through a potato ricer, or, crush with a masher. Refrigerate for 1 hour.
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.
On a work surface, knead the potato dough until it becomes soft and smooth. Add flour, if necessary. Let stand for 30 minutes. Divide the dough into quarters. Make four 1-cm (1/2-inch) in diameter cylinders. Immediately cut each roll into 1-cm (1/2-inch) pieces. Dust with flour. Press each piece of dough with your finger or roll between two forks. Place the gnocchi on a floured baking sheet.
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 and toss in the hot sauce. Garnish with Parmesan cheese.
Tomato Sauce with Spinach
With a knife, make a cross-shaped incision at the end of each tomato, opposite side the stalk. In boiling water, blanch for 1 to 2 minutes, depending on their ripeness. Place the tomatoes in cold water and then peel, core, and dice them.
In a saucepan, sauté the shallots in the butter. Add the tomatoes, lemon juice, wine, and broth. Reduce by half. Add the cream and reduce until it thickens. Add the Parmesan cheese, spinach, basil, and oregano. Cook for 1 minute. Season with salt and pepper.
You can prepare the gnocchi ahead and only cook them halfway. They will keep in the refrigerator for 2 to 3 days and can also be frozen. At serving time, simply cook them quickly in salted boiling water.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.