Try these Power Greens Gnudi- a fun, festive dish that will wow the crowd at your holiday potluck parties!
Thank you to Earthbound Farm for sponsoring this post. All veggie-loving opinions are 100% my own.
December is my favorite time of year! Besides being a sucker for the holidays, my birthday, my sister’s birthday and my parents’ anniversary all fall in December. There’s just something about the holiday season that I love. Listening to holiday music, shopping for presents, putting up the tree, baking holiday cookies and most importantly, spending time with family.
There’s one more thing that I love about the hustle and bustle of the holiday season and that’s all of the holiday parties, of course! Between friends, family and work, we usually end up attending quite a few shindigs. Potluck parties are especially fun because everyone gets to share their favorite dishes. And of course as a chef and food blogger, I always feel a little pressure to create a crowd-pleasing dish!#AD These Power Greens Gnudi aka 'naked ravioli' are fluffy balls of deliciousness! @earthboundfarmClick To Tweet
So this holiday season, if you’re looking for a fun, festive dish that will wow the crowd at your potlucks, try my Power Greens Gnudi. The name of the dish was inspired by one of my favorite products from Earthbound Farm- their Organic Power Greens. A mixture of baby chard, kale and spinach, these greens are super versatile and can be incorporated into a wide variety of dishes (and you know I always like to sneak some veggies into my dishes). They’re also packed with nutrients! A 3-oz serving has just 25 calories but contains 50% of the daily recommended amount of vitamin A, 60% of the daily recommended amount of vitamin C, 10% of your daily recommended amount of calcium, and 15 % of the daily recommended amount of iron.
When I’m making a simple dish like these gnudi, I like to use the best quality ingredients and let them shine. I’m excited to be partnering with Earthbound Farm, a company with a strong commitment to quality, organics, and sustainability. The folks at Earthbound Farm believe in bringing more and more people organic happiness with food that’s grown in a way that is kinder to the Earth and to our bodies. 100% of Earthbound Farm products are USDA-certified Organic and carry the certified organic seal. That means they are grown with cultural, biological, and mechanical practices that promote ecological balance, conserve biodiversity and avoid the use of toxic and persistent chemicals and synthetic fertilizers, GMOs and irradiation. Their commitment to organic farming has grown over the years and today they are the largest grower of organic produce.
For my potluck dish, I decided to make gnudi because these adorable dumplings are always a crowd-pleaser! Gnudi literally means “nude” in Italian and that’s exactly what they are- naked ravioli. Picture the filling in ravioli minus the pasta- that’s gnudi! Unlike gnocchi, which are primarily made with potatoes and flour, these light, pillow-like dumplings are made with ricotta cheese and egg and held together with just a small amount of flour. I also add steamed Earthbound Farm Power Greens to the mixture for color, flavor and a boost of nutrition. And a sprinkling of nutmeg and freshly grated Parmigiano-Reggiano cheese add extra flavor. The result is a fluffy ball of goodness with a soft, creamy interior that’s perfect for holiday festivities!
The gnudi are so easy to cook- you simply lower them into simmering water, then a few minutes later, they’ll float to the surface when they’re ready. You can serve them with homemade tomato sauce or you can use your favorite jarred sauce. For a finishing touch, I like to grate some more Parmigiano-Reggiano cheese on top. This dish is definitely a winner in my book!
Watch this fun video to check out how to make them!
Power Greens Gnudi
- 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.
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