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1
For the sauce: Heat the oil in a medium saucepan over medium heat.
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2
When it shimmers, add the onion and garlic and season with salt and freshly ground black pepper.
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3
Cook, stirring occasionally, until the onions are soft and golden, about 5 minutes.
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4
Add the tomatoes and sugar, bring to a simmer, and cook, stirring frequently, until slightly thickened, about 10 minutes.
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5
Taste, adjust seasoning, if needed, and set aside.
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6
For the dumplings: Bring a medium pot of heavily salted water to boil over high heat.
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7
Add the arugula and blanch, about 30 seconds.
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8
Remove arugula with a slotted spoon, drain, and squeeze out as much moisture as possible.
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9
Chop finely and set aside.
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10
Return the pot to the stove, and bring to a simmer over low heat.
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11
Combine the milk and the eggs in a large bowl and beat until well combined.
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12
Add the bread and mix until soaked through.
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13
Stir in the chopped arugula and mix thoroughly.
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14
Add the remaining ingredients, except the mozzarella, and stir until just evenly combined.
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15
Preheat the broiler.
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16
Shape the dough into tablespoon-sized dumplings (you should have about 30).
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17
Drop about 10 dumplings into the simmering water and cook until they float to the surface and are cooked through, about 5 minutes.
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18
Remove with a slotted spoon to a colander and repeat with remaining dumpling dough.
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19
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.
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20
Broil until the cheese is bubbly and lightly browned.
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21
Serve immediately.
