Parmesan Arugula Dumplings

Recipe courtesy Aida Mollenkamp



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Total Reviews: 2

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  • on November 17, 2012


    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


    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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