Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Try these Power Greens Gnudi -- a fun, festive dish that will wow the crowd at your holiday potluck parties!
Course: Main Course
Calories: 233 kcal
Author: The Foodie Physician
- 10 ounces Earthbound Farm Organic Power Greens
- 2 cups ricotta cheese (part-skim or whole milk)
- 4 large egg yolks
- 2 ½ ounces about 2/3 cup freshly grated Parmesan cheese plus extra for garnish
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 ½ cups all-purpose flour divided use
- Tomato sauce for serving
Steam the power greens in a steamer basket over boiling water until wilted, 1-2 minutes. Transfer the greens to a colander to drain. Once cool, squeeze out any remaining water and chop the greens.
Mix the greens, ricotta, egg yolks, Parmesan, salt, pepper and nutmeg together in a medium bowl until well combined. Stir in ½ cup flour until a sticky dough forms.
Pile the remaining cup of flour on a cutting board or plate. Using a small cookie scoop or a tablespoon, drop a ball of dough (slightly larger than the size of a walnut) onto the flour and lightly toss it around in the flour until coated. Gently form the dough into a ball with your hands, shaking off any excess flour. Repeat with the remaining dough. You should have about 24 gnudi in total. Discard the remaining flour. Place the gnudi on a sheet pan and chill in the fridge.
Bring a large pot of water to a boil then lower the heat to a simmer. Working in batches, drop the gnudi into the water. Cook them until they float to the surface of the water, about 4 minutes. Carefully remove them with a slotted spoon.
To serve, spoon some tomato sauce onto a serving platter and place the gnudi on top. Garnish with grated Parmesan cheese.