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.
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)
Ingredients
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.
