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.

Gnudi with Mustard Greens & Marinara

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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

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Ingredients

12 oz mustard greens (stems removed, rinsed well and roughly chopped)
1 3/4 c flour
1 1/4 c grated Parmesan cheese
1/2 c Stonyfield Organic Low Fat Plain Yogurt
1/2 c ricotta
2 eggs
1 egg yolk
1 tsp salt
1/4 tsp 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.