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I am an avid user of groupon, and trubates, ad livingsocial and all the sites that offer deals. Do you know that yelp has deals as well, and travelzoo has what they call local deals? Check them out because it's great way to try out new places and things.
Back to food! So we got a groupon for Sergio's pasta shop, which is located in San Mateo and boasts twenty something types of fresh pasta, ravioli, gnocchi, not to mention fresh sauces and gelato. With $20 (for which we paid $10) we had difficulty choosing what to try, and finally settled on spinach gnochi, portobello and shitake mushroom ravioli and garlic fettuccine.
The best thing about fresh pasta, besides the superb taste, is how fast they cook. The gnocchi took about 3 minutes, although you do have to drop them in the pot a couple at a time. I serve them with my super easy baked chicken legs and some boiled broccoli.
For two:
1 pound of fresh spinach gnocchi
2 tbsp of genovese pesto from Trader Joes
2 chicken legs (drumstick and thigh together)
1/ cup chicken broth
Pat the chicken legs dry and season with salt, pepper, garlic powder, dry oregano and ground chilli. Rub everything in, over and under the skin. Preheat oven to 375F. Put the chicken legs in a baking dish, add half a cup of chicken broth. Put the dish in the oven and bake for 30-45 minutes (depending on the size of your chicken legs), rotating the chicken half way through so they don't dry out. Pierce the legs with a fork. If the juice run clear the chicken is done.
To cook the gnocchi, boil 4 cups of water. Add the gnocchi in a couple at a time (up to 10) and fish them out when they float to the surface (about 2 minutes). Once you are done with all the gnocchi, add the pesto and toss gently.
Serve the pesto with chicken and boiled broccoli.
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