1. Preheat oven to 425?.
2. Combine onion, 1 ? cups milk, cream of rice, basil, and garlic in a bowl. Bring remaining milk and butter to boil in a large saucepan over moderately high heat. Slowly add the rice mixture to the pan, stirring constantly. Cook uncovered for 3 - 5 minutes until very thick.
3. Remove from heat. Stir about 1 cup of the mixture into the eggs, then return to the saucepan. Stir in spinach and 2/3 cup of the parmesan. Pour into a lightly greased cookie sheet (with at least 1 ?" tall sides). Sprinkle on remaining parmesan. Bake at 425? for 20 to 25 min or until golden.
4. Cut into diamond shapes and remove to serving platter. Serve with your favorite pasta sauce.
This is my tweaked and simplified version of a baked gnocchi recipe I found in a Reader's Digest "Like Grandma Used to Make" cookbook.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8|
|Calories from Fat: 189 (48%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 552.6mg||170 %|
|Sodium 512.5mg||18 %|
|Potassium 510mg||13 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 23.1g|
|Protein 27g||39 %|
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Calories per serving: 395
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