Baked Spinach Gnocchi

10 oz frozen chopped spinach

¼ c finely chopped yellow onion

2 c low-fat milk

½ semolina or quick-cooking farina

1 t dried basil

2 cloves garlic, minced

2 T butter or margarine 

2 large eggs, lightly beaten

2/3 c grated Parmesan cheese

      Cook the spinach and onion according to directions on spinach package; drain well, pressing out excess liquid with paper towels.

      Meanwhile, in a medium-size mixing bowl, stir together ¾ cup of the milk the semolina, basil, and garlic. In a medium size saucepan, bring the remaining 1 ¼ cups milk and the butter to a boil over moderately high heat. Slowly add the semolina mixture to the boiling milk, attiring constantly. Cook, uncovered, for 3 to 5 min. or until very thick.

      Remove from heat. Stir about 1 cup of the mixture into eggs; return mixture to the saucepan. Stir in the spinach mixture and 1/3 of the Parmesan cheese, Pour into a lightly greased 8x8x2 baking dish. Cover; refrigerate at least 4 hours, will keep for 1 day.

      Preheat the oven to 425^0. Turn chilled mixture out of baking dish onto a cutting board. Cut into diamond-shaped pieces. Sprinkle pieces with remaining 1/3 cup Parmesan cheese. Place on a lightly greased baking sheet. Bake for 20 to 25 min. or until golden. Makes 8 side-dish or 4 main-dish servings.