Gnocchi are pasta dumplings, baked here in a cheesy, creamy sauce.
Serves: Serves: 8
- 2/3 cup Carnation Nonfat Dry Milk Powder
- 3/4 cup water
- 1 tablespoon + 1 teaspoon reduced-calorie margarine
- 1 1/2 cups all-purpose flour
- 2 eggs or equivalent in egg substitute
- 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
- 1/8 teaspoon black pepper
- 2 cups boiling water
- 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
- 2 tablespoons Land O Lakes no-fat sour cream
- 1 teaspoon dried parsley flakes
- Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
- In a small bowl, combine dry milk powder and water. Pour mixture into a large saucepan sprayed with butter-flavored cooking spray. Stir in margarine. Cook over medium heat until mixture is hot, but not boiling.
- Stir in flour, using a wire whisk. Continue cooking for 5 to 6 minutes, stirring constantly.
- Remove saucepan from heat. Let set for 5 minutes.
- Add eggs, 1/4 cup Cheddar cheese, and black pepper. Mix well to combine.
- Spread the dough onto a large piece of aluminum foil and cut into 16 pieces.
- Drop into a large saucepan with boiling water. Cook for 10 minutes. Drain and place pieces in prepared baking dish.
- In a small bowl, combine mushroom soup, sour cream, remaining 1/2 cup Cheddar cheese, and parsley flakes.
- Evenly spoon mixture over Gnocchi and bake for 15 minutes. Divide into 8 servings.
- Be patient-dough is hard to work with.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
If you'd like to buy this book, click here or on the book cover.