Brown butter Gnocchi with spinach and pine nuts

  • 1 16 oz package gnocchi
  • 2 tbsp butter
  • 2 tbsp pine nuts
  • 5 garlic cloves, minced
  • 1 (10-ounce) package fresh spinach, torn
  • 1/4 tspn salt
  • 1/4 tspn freshly ground black pepper
  • 1/4 cup shredded Parmesan cheese

Cook gnocchi according to package directions, omitting salt and fat; drain. Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 30 seconds. Turn of heat. Add gnocchi and spinach to pan and wilt spinach, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.

It is very important to watch this meal as you cook. If you let the garlic go too long it will burn. If you burn the garlic the meal is ruined.

Baby Back Ribs

You begin prepping these ribs the day before. They are well worth the extra effort! They are juicy, tender and just fall off the bone.

1 rack baby back pork ribs
favorite dry spices (I used Emeril’s rib rub, season all and pepper)
BBQ sauce
plastic wrap
aluminum foil

1. Remove the skin on the back of the ribs. It acts as a barrier between the seasoning and the meat. Can start with a knife and peal the rest by hand.
2. Apply your dry spices to the ribs so that they are fully covered on both sides.
3. Tightly wrap in plastic wrap. Then wrap completely again in the foil. Let it marinate for 24 hours.
4. Preheat oven to 350 degrees.
5. Place ribs on the center rack and cook for 2 ½ hours. The plastic will keep them moist and cook them in your marinade and natural juices.
6. Remove ribs from the oven and open up the foil and plastic wrap. Do not remove the ribs from the wrap. They are tender at this point and may fall off the bones.
7. Let them sit in the juice and let them soak some of it up for 15 minutes. While they are sitting heat the grill to low heat.
8. Place the ribs on the grill and baste with the BBQ sauce. Let cook a couple minutes on each side constantly applying the sauce. Cut and serve.