Baked Spinach Gnocchi
|Frozen chopped spinach package||10 Ounce (1 Package)|
|Skim milk||2 Cup (32 tbs)|
|Quick cooking farina||1⁄2 Cup (8 tbs)|
|Slightly beaten egg whites||2|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Nonstick spray coating||4|
|Grated parmesan cheese||2 Tablespoon|
Cook spinach according to package directions, then drain.
Squeeze out excess liquid and set aside.
Meanwhile, in a medium saucepan bring 1 1/2 cups milk to boiling.
Stir together remaining milk and farina.
Slowly add farina mixture to boiling milk, stirring constantly.
Cook and stir about 3 minutes or till thick.
Remove from the heat.
Stir about 1 cup of the hot farina mixture into egg whites, then return all to the saucepan.
Stir in 1/2 cup Parmesan cheese and spinach; mix well.
Line an 8 x 8 x 2-inch baking pan with foil.
Pour mixture into the pan.
Cover and chill about 1 1/2 hours or until firm.
Turn out onto a cutting board.
Cut into 4 x 1/2-ineh rectangles.
Spray a baking sheet with nonstick coating.
Place rectangles on the baking sheet, then sprinkle with 2 tablespoons Parmesan cheese.
Bake in a 425° oven for 25 to 30 minutes or until golden.