Gnudi with Mustard Greens & Marinara

By Stonyfield

To make this dish more elegant for entertaining, try adding a pinch of nutmeg to the pasta mixture and serve with a drizzle of browned butter and freshly grated Parmesan.

Ready In: 45 mins

Level: Medium

Prep: 25 mins

Cook: 20 mins

Yields: 7 Servings


  • 12 oz mustard greens (stems removed, rinsed well and roughly chopped)
  • 1 3/4 c flour
  • 1 1/ 4 cup grated Parmesan cheese
  • 1/2 c Stonyfield Organic Low Fat Plain Yogurt
  • 1/2 c ricotta
  • 2 eggs
  • 1 egg yolk
  • 1 t salt
  • 1/4 t black pepper
  • 1 can marinara sauce (25oz, heated)
  • directions

    Step 1

    Bring a large pot of salted water to a boil. Add greens to pot and cook for 7 minutes or until tender. Using a slotted spoon, place in a cold water bath, then drain well and squeeze out any excess water; chop finely and set aside.

    Step 2

    Bring another large pot of salted water to a boil.

    Step 3

    Place 1 cup of the flour in a shallow pie plate.

    Step 4

    In a large bowl, stir together chopped greens, 3/4 cup remaining flour, Parmesan, yogurt, ricotta, eggs, egg yolk, salt and pepper. Drop mixture by the heaping tablespoonful into pie plate; gently roll to coat with flour, then toss between hands to tap off any excess

    Step 5

    Carefully slide gnudi into boiling water, working in batches so as to not overcrowd the pot. Once gnudi have floated to the top, allow to cook for another 2 minutes. Remove using a slotted spoon and serve with marinara sauce.

    make it with yogurt instead!