This is a printer-friendly version of an article from Zip06.com.
09/30/2021 12:01 AMI have always assumed that people use coupons when they go to supermarkets. I am a newspaper and magazine freak, and I always clip coupons. I try to remember to take them with me, too.
In my much younger days, before I knew how to cook at all, I clipped newspapers coupons not only to save money (my ex-husband was a student and I was the full-time secretary/mother/bread-winner/cook), but I also hoped there might be recipes in the food section of the Ithaca (New York) Journal.
We only had one car and, as I remember, we only had one supermarket. Back then, there was one lettuce (iceberg), frozen vegetables were rare or non-existent, and I don’t think we had meat pre-packaged in plastic either. I learned to cook from friends, my first mother-in-law, and from my first cookbook, the latter of which that came free with a set of encyclopedia my ex decided to buy.
Today I visit, on a regular basis, four supermarkets within five minutes of my house. Which ones I go to first has something to do with coupons. I don’t clip (or use an app) to try something new, unless a friend or my daughter suggests it. I am, however, just as likely to see something new and shiny at the market, buy it and see if I like it. Such is the case with Giovanni Rana pasta “Italy’s Most Loved Imported from Italy” Skillet Gnocchi. Two weeks later, I found a recipe that called for shelf-stable or refrigerated potato gnocchi. So I made this recipe. The dish was delicious and the recipe so simple and quick that even a full-time worker, mother, bread-winner, or cook can get this dinner done in less than half an hour.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.
Sheet-Pan Gnocchi
(possibly from Bon Appetit, I clipped the recipe, page didn’t include magazine name.)
Yield: 4 servings
Ingredients:
½ large red onion, cut into ½-inch-thick wedges
2 large garlic cloves, unpeeled
2 pints cherry tomatoes
1 package shelf-stable or refrigerated potato gnocchi
4 tablespoons extra-virgin olive oil divided, plus more for drizzling
1 teaspoons kosher salt, divided, plus more
Freshly grated black pepper
1 tablespoon fresh lemon juice
2 cups baby arugula
1 cup basil leaves, large leaves torn
2 ounces Parmesan, shaved
Directions
Place rack in middle of oven; preheat to 425 degrees. Toss onion, garlic, tomatoes, gnocchi, 3 tablespoons oil, and ¾ teaspoons salt in a rimmed baking sheet to coat. Season generously with pepper and toss again to combine.
Roast, stirring once or twice, until gnocchi are golden and start to crisp, most of the tomatoes have burst and onion is golden 20 to 25 minutes.
Remove garlic from baking sheet, peel, and place in a small bowl. Mash with ¼ teaspoons with salt (garlic should be very soft). Whisk in lemon juice and remaining 1 tablespoons oil, dressing with pepper and more salt if necessary.
Add arugula, basil, and Parmesan to baking sheet and drizzle dressing over; toss to combine. Divide among plates and drizzle with more oil, if you like.