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Gnudi with Mustard Greens & Marinara

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: Level: Medium
Prep: Cook: 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)

Calories: 360, Calories from Fat: 110, Total Fat: 12g, Saturated Fat: 5g, Cholesterol: 115mg, Sodium: 1170mg, Total Carbohydrate: 43g, Dietary Fiber: 5g, Sugars: 11g, Protein: 20g, Vitamin A: 120%, Vitamin C: 60%, Calcium: 45%, Iron: 20%


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.