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Servings: 4 - 6 persons
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.
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.
Who says a red sauce joint only opens for dinner? Our recipe takes a cue from traditional Shakshuka: eggs poached right in a skillet of Classic Red tomato sauce, topped with charred asparagus and fresh herbs. Grab a crusty loaf, pour the coffee, and make Sunday morning count.
Creamy tomato soup made easy, starting with a jar of Jule's Classic Vodka sauce. Ready in minutes, topped with buttery grilled cheese croutons for the coziest twist on a classic.
Mussels swimming in Jule's Classic Red isn't a stretch, it's Westside Avenue logic. A jar of our sauce and a pound of mussels get you a dish that tastes like it took all day and yet takes only twenty minutes. Folks still talk about this dish. This is why.
