Baked Gnocchi

Ingredients

• 1 1/2 cups milk
• 2 tablespoons margarine or butter
• 3/4 cup milk
• 1/2 cup quick-cooking farina
• 1/4 teaspoon salt
• 1 beaten egg
• 1/3 cup grated Parmesan cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. In a medium saucepan heat the 1 1/2 cups milk and the margarine or butter to boiling. In a bowl mix the 3/4 cup milk, the farina, and salt. Slowly add farina mixture to boiling milk, stirring constantly. Cook and stir 3 to 4 minutes or till thick.
2. Remove from heat; stir about 1/2 cup of the hot mixture into egg. Return all to the saucepan; stir in the 1/3 cup Parmesan cheese. Pour into a well-greased 10x6x2-inch baking dish. Chill about 1 hour or till firm.
3. Turn out of baking dish onto a cutting board. Cut into 3x1-inch rectangles. Sprinkle tops with the 1/4 cup Parmesan cheese. Place on a well-greased baking sheet. Bake in a 425° oven about 25 minutes or till golden. Serve warm.
4. Spinach Gnocchi: Prepare as above, except reduce the 1 1/2 cups milk to 1 1/4 cups. Cook one 10-ounce package frozen chopped spinach according to package directions. Drain in a colander, pressing out as much liquid as possible with a spoon. Stir spinach into hot farina mixture with the 1/3 cup Parmesan cheese.
5. Boiled Gnocchi: Prepare as above, except do not pour into baking dish. Cool slightly. With lightly floured hands, shape mixture into compact balls, using about 1 tablespoon farina mixture for each ball. Drop balls, several at a time, into a large amount of gently boiling water. Cook about 4 minutes or till gnocchi rises to the surface. Remove and drain on paper towels. Sprinkle with the 1/4 cup Parmesan cheese.
6. Garlic-Garlic Gnocchi: Prepare as above, except omit salt and stir in 1 teaspoon dried basil, oregano, or marjoram, crushed, and 1/2 teaspoon garlic salt with the farina.