Sep. 28—I have always assumed that people use coupons when they go to supermarkets. I am a newspaper and magazine freak, and I always clip coupons (and try to remember to take them with me, too). In my much younger days, before I knew how to cook at all, […]
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Sep. 28—I have always assumed that people use coupons when they go to supermarkets. I am a newspaper and magazine freak, and I always clip coupons (and try to remember to take them with me, too).
In my much younger days, before I knew how to cook at all, I clipped newspaper coupons not only to save money (my ex-husband was a student and I was the full-time secretary/mother/bread-winner/cook) and hoped there might be recipes in the food section of the Ithaca (N.Y.) Journal.
We only had one car and, as I remember, we only had one supermarket. Back then, there was one lettuce (iceberg), maybe no frozen vegetables and, possibly, no plastic trays of meat in the refrigerator section. I learned to cook from friends, my first mother-in-law and from my first cookbook, the latter of which came free with a set of encyclopedias 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 might have 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.
Sheet-Pan Gnocchi
(possibly from Bon Appetit, clipped the recipe, page didn't include magazine name)
Yield: 4 servings
1/2 large red onion, cut into 1/2 -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
