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 Go to recipes By Stonyfield Vegetarian American Main DishesTo 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 Print RecipeIngredients12 oz mustard greens (stems removed, rinsed well and roughly chopped)1 3/4 c flour1 1/4 c grated Parmesan cheese1/2 c Stonyfield Organic Low Fat Plain Yogurt1/2 c ricotta2 eggs1 egg yolk1 tsp salt1/4 tsp black pepper1 can marinara sauce (25oz, heated)directionsStep 1Bring 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 2Bring another large pot of salted water to a boil.Step 3Place 1 cup of the flour in a shallow pie plate.Step 4In 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 excessStep 5Carefully 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.