Parmesan Arugula Dumplings

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: about 30 dumplings (about 4 to 6 servings)
LEVEL: Intermediate

ingredients

FOR THE SAUCE:
  • Salt and freshly ground black pepper
  • 1 (28 ounce) can diced tomatoes with juices
  • 1/2 teaspoon granulated sugar, optional
    FOR THE DUMPLINGS:
    • 8 ounces baby arugula
    • 1/2 cup whole milk
    • 2 large eggs
    • 4 ounces day-old crustless French or white bread, finely chopped
    • 3/4 cup grated Parmesan
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    Directions

    For the sauce: Heat the oil in a medium saucepan over medium heat. When it shimmers, add the onion and garlic and season with salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes. Add the tomatoes and sugar, bring to a simmer, and cook, stirring frequently, until slightly thickened, about 10 minutes. Taste, adjust seasoning, if needed, and set aside.

    For the dumplings: Bring a medium pot of heavily salted water to boil over high heat. Add the arugula and blanch, about 30 seconds. Remove arugula with a slotted spoon, drain, and squeeze out as much moisture as possible. Chop finely and set aside. Return the pot to the stove, and bring to a simmer over low heat.

    Combine the milk and the eggs in a large bowl and beat until well combined. Add the bread and mix until soaked through. Stir in the chopped arugula and mix thoroughly. Add the remaining ingredients, except the mozzarella, and stir until just evenly combined.

    Preheat the broiler.

    Shape the dough into tablespoon-sized dumplings (you should have about 30). Drop about 10 dumplings into the simmering water and cook until they float to the surface and are cooked through, about 5 minutes. Remove with a slotted spoon to a colander and repeat with remaining dumpling dough.

    Once all the dumplings are cooked, transfer to an oven-safe serving dish, spoon the tomato sauce over the top and cover with the mozzarella. Broil until the cheese is bubbly and lightly browned. Serve immediately.

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    2

    Newest Ratings and Reviews

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    • on November 17, 2012

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      I had tried Giada's gnudi recipe before (a few years ago and didn't like it at all, very bland. I saw Aida's recipe and it looked good enough to give this another go. However, I did modify, and it turned out wonderfully yummy! (I only gave this recipe 3 stars because I didn't follow the recipe exactly, so as not to mislead anyone. I made double, adding fresh basil, using frozen spinach instead, using chipotle seasoned panko instead. Your hands get pretty messy. The key was to form balls and coat with flour. I put in freezer for 5-6 min (to harden and then cooked per Aida's instructions, 4-5 at a time. It took a while to cook float. I also cooked longer after it floated. Then I took the balls and layered mozzarella with the sauce. It's very tender and soft. My friends all loved it!

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    • on July 11, 2011

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      Unfortunately Cooking Channel will not allow zero stars as a rating, so that is the only reason I am giving a one star. This recipe is the worst that I have yet to try from Food Network's wide array of recipes. After reading the ingredients and the quantities that are called for, I should have trusted my gut instinct and known that the "dough" would not bind together properly. I followed the directions exactly and ended up with a pot full of mush floating on top of simmering water. This is the last time I will try one of Aida Mollencamp's ideas for Italian food. The sauce however was good, after modifying the seasonings.

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