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Categories: Comfort Foods, Pasta Dishes
Type: Main Dishes

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

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  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
  2. 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.
  3. Stir in flour, using a wire whisk. Continue cooking for 5 to 6 minutes, stirring constantly.
  4. Remove saucepan from heat. Let set for 5 minutes.
  5. Add eggs, 1/4 cup Cheddar cheese, and black pepper. Mix well to combine.
  6. Spread the dough onto a large piece of aluminum foil and cut into 16 pieces.
  7. Drop into a large saucepan with boiling water. Cook for 10 minutes. Drain and place pieces in prepared baking dish.
  8. In a small bowl, combine mushroom soup, sour cream, remaining 1/2 cup Cheddar cheese, and parsley flakes.
  9. Evenly spoon mixture over Gnocchi and bake for 15 minutes. Divide into 8 servings.
  • Be patient-dough is hard to work with.

excerpted from:

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.

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