Fried Ricotta And Mozzarella Dumplings With Broccoli Sauce Recipe

Name: Fried Ricotta And Mozzarella Dumplings With Broccoli Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups broccoli florets; 1 medium russet potato, peeled, cut into 1-inch pieces; 1/2 cup (or more) vegetable broth; 1/2 cup extra-virgin olive oil; 1 pound fresh ricotta cheese*; 1 8-ounce ball whole-milk mozzarella cheese, coarsely grated; Olive oil (for frying); 1 1/2 cups cold water; 1 large egg yolk; Pinch of salt; 1 3/4 cups all purpose flour, divided; *Available at Italian markets and some cheese shops.

Servings: persons

4 cups broccoli florets
1 medium russet potato, peeled, cut into 1-inch pieces
1/2 cup (or more) vegetable broth
1/2 cup extra-virgin olive oil
1 pound fresh ricotta cheese*
1 8-ounce ball whole-milk mozzarella cheese, coarsely grated
Olive oil (for frying)
1 1/2 cups cold water
1 large egg yolk
Pinch of salt
1 3/4 cups all purpose flour, divided
*Available at Italian markets and some cheese shops.

1
Cook broccoli in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to bowl of ice water and cool. Drain well. Return water in saucepan to boil. Add potato; cook until tender, about 15 minutes. Drain. Transfer broccoli to food processor and blend well. Add potato and process to puree. Add 1/2 cup broth and blend well. With machine running, gradually blend in extra-virgin olive oil. Season to taste with salt and pepper. DO AHAED:
2
Using electric mixer, beat ricotta in large bowl until smooth. Beat in mozzarella. Form mixture into 6 rectangular dumplings, each about 3 1/2 x 2 x 3/4 inches. Place on baking sheet; cover and refrigerate 4 hours.
3
Pour enough olive oil into very large skillet to reach depth of 3/4 inch. Heat oil to 350u00b0F. Whisk 1 1/2 cups water, yolk, and pinch of salt in large bowl; whisk in 3/4 cup flour. Set batter aside. Place remaining 1 cup flour in medium bowl. Coat each dumpling in flour, turning to coat. Dip into batter, then fry until very pale golden, about 3 minutes per side. Using slotted spoon, transfer to paper towels to drain.
4
Bring broccoli sauce to simmer in medium saucepan, thinning with more vegetable broth if necessary.
5
Spoon 1/3 cup sauce into center of each of 6 plates; spread with back of spoon into round. Top each with 1 dumpling.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups broccoli florets, 1 medium russet potato, peeled, cut into 1-inch pieces, 1/2 cup (or more) vegetable broth, 1/2 cup extra-virgin olive oil, and more.

Yes, Fried Ricotta And Mozzarella Dumplings With Broccoli Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Ricotta And Mozzarella Dumplings With Broccoli Sauce

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