Parmesan Spinach Gnocchi

 Ingredients

• 16 oz. potato gnocchi
• 2 Tablespoons butter
• 1-2 cloves garlic, minced
• 2 Tablespoons flour
• 1 1/4 cups milk
• 3 cups of fresh spinach, roughly chopped
• Salt and pepper to taste
• 1 cup shredded Parmesan cheese

Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove. 

Melt butter over medium heat. 

Add garlic to butter and sauté for about a minute until garlic is fragrant. 

Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste. 

Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 3-4 minutes until sauce has just begun to thicken. 

Stir chopped spinach into sauce and cook 3-4 minutes more until spinach has wilted and sauce has thickened. 

Add salt and pepper to taste. 

Remove pot from heat. Add Parmesan cheese to sauce and stir to combine. 

Return cooked gnocchi to sauce and stir to combine. Serve immediately. 

Enjoy! 

Red Slaw (BBQ Slaw)

 Ingredients 

• 4 cups finely chopped cabbage 
• 1/3 cup apple cider vinegar
• 1/3 cup ketchup
• 2 Tablespoons white sugar
• 2 teaspoons crushed red pepper flakes
• 2 dashes hot pepper source, or to taste

Place the cabbage into a salad bowl.

In a small bowl, whisk together the apple cider, vinegar, ketchup, sugar, red pepper flakes, and the hot sauce until the sugar has dissolved. 

Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving. 

Enjoy!