These light, yet satisfying potato "pillows" will have your family thinking you spent the entire day in the kitchen. For a colorful twist, add 8 oz of pureed spinach to the dough. Then sit back and soak up the praise.
1- 16 ounce jar Classic Red tomato sauce
2 pounds Russet potatoes, unpeeled
1 1/4 cups flour (additional may be needed depending upon moisture in potatoes)
1 pinch of salt
Wash the potatoes without peeling. Boil in salted water for 30 - 40 minutes, until soft and easily pierced. Strain and let cool, then peel and smash. Add the flour, egg and salt. Knead until the mixture is compact. Divide the dough into 4 balls. Roll out each ball into a rope, and cut into 1 inch pieces. Additional flour may be needed for dusting. Place gnocchi on a dry dish towel. Let stand for 15 minutes. Drop each gnocchi in salted, boiling water. Once they float to the top, they are cooked - carefully remove them from the water with a skimmer. ( *We love this skimmer from Sur La Table )
Top with warmed Classic Red and grated Parmesan cheese.
It’s time for the classic meatball parm sandwich. This satisfying meal works well for lunch or dinner. We’ll show you how to create your own meatballs but completely understand if you just want to buy some from your local market. Your choice!