Gnudi with Arugula Greek Yogurt Pesto

March 02, 2015

For the Gnudi:

500gr Ricotta

120gr Grated Parmesan

1 teaspoon Lemon Pepper (optional)

Pinch of nutmeg

Pinch of salt

3 tablespoons of All-purpose flour

Semolina for rolling (about 300gr)

For the Arugula Greek Yogurt Pesto:

125gr Arugula

75gr Pine nuts, toasted

50gr Grated Parmesan

250gr Greek Yogurt

Zest of 1 lemon

Juice of ½ lemon

2 tablespoons of Olive Oil

Salt

Pepper

For the gnudi, mix all of the ingredients in a bowl (excluding the semolina). Place some of the semolina in a large plate. Sprinkle some of the semolina on a tray as well. Grab about 1 ½ tablespoon of the...
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Nutritions

Calories
173

Sodium
226mg
9% DV

Fat
12g
18% DV

Protein
5g
11% DV

Carbs
8g
2% DV

Fiber
0.7999999999999999g
3% DV