Lee's Kitchen: Gnocchi recipe gets dinner done quickly

·3 min read

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

Freshly grated black pepper

1 tablespoon fresh lemon juice

2 cups baby arugula

1 cup basil leaves, large leaves torn

2 ounces Parmesan, shaved

Place rack in middle of oven; preheat to 425 degrees. Toss onion, garlic, tomatoes, gnocchi, 3 tablespoons oil and 3/4 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 1/4 teaspoons with salt (garlic should be very soft). Whisk in lemon juice and remaining 1 tablespoon 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.

Lee White lives in Groton and can be reached at leeawhite@aol.com.

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