Goat Cheese Arrabbiate Vegetarian

Name: Goat Cheese Arrabbiate Vegetarian
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 cup Arrabbiata Sauce; 1 tsp kosher salt; 3 large eggs; 1/4 cup heavy cream; 3 tbsp extra-virgin olive oil divided; 1 tsp freshly ground black pepper; 1/2 tsp ground nutmeg; 1 lb soft goat cheese room temperature; 1 cup all-purpose flour; 1/2 cup finely grated Parmesan cheese

Cuisine:Italian

Course:Dinner

30m prep 30m cook 1h 0m ready

Pillowy goat cheese dumplings simmered until tender, then broiled in spicy arrabbiata sauce and finished with Parmesan. A rich and satisfying vegetarian Italian main dish.

Collect

Gather these ingredients - no prep needed yet.

1.18 L Arrabbiata Sauce
4.93 ml kosher salt
3 large eggs
59.1 ml heavy cream
4.93 ml freshly ground black pepper
2.46 ml ground nutmeg
237 ml all-purpose flour
118 ml finely grated Parmesan cheese

Prepare

44.4 ml extra-virgin olive oil, divided
Bring 454 g soft goat cheese to room temperature

Let's Cook

Step 1.

Prepare the arrabbiata sauce according to the instructions on the referenced page, up to 3 days in advance. Set aside or refrigerate until needed.
Step 2.

Fill a large pot three-quarters full with salted water and bring to a boil over high heat. For your first time, use one pot; you can use two pots later if cooking all 12 dumplings at once.
Step 3.

While the water comes to a boil, in a large bowl, whisk together the eggs, heavy cream, 1 tablespoon of the olive oil, 1 teaspoon kosher salt, black pepper, and nutmeg for 2 to 3 minutes until combined and beginning to froth.
Step 4.

Add the soft goat cheese to the egg mixture, breaking it up with a large wooden spoon until incorporated. Some small lumps are okay; you will blend them in by hand in the next step.
Step 5.

Add the all-purpose flour to the bowl, stir a few times with a spatula, then mix by hand or with the spatula until fully combined, smashing and blending in any remaining goat cheese lumps. The batter will be wet and sticky; ensure no streaks of goat cheese or flour remain. The batter can be made 2 to 3 days ahead and refrigerated in an airtight container.
Step 6.

Line a baking sheet with parchment paper and fill a medium bowl halfway with hot water. Dip one large spoon and one medium spoon in the hot water, then shake off excess. Using the medium spoon, scoop up ¼ cup of the dumpling batter and form it into a quenelle (tapered oblong shape) by turning the medium spoon around the dumpling in the larger spoon. Place the quenelle on the prepared baking sheet. Repeat with the remaining batter, dipping the spoons in hot water between each dumpling to help shape and smooth them.
Step 7.

Before cooking, check the water: adjust heat to maintain a consistent light simmer—never a full boil, or the dumplings will fall apart. The water will become cloudy from bits of batter, which is normal. Gently transfer the dumplings to the simmering water in batches of no more than 6 at a time. Simmer for 6 to 7 minutes if the dumplings are at room temperature, or 7 to 8 minutes if the batter was refrigerated. After adding the dumplings, gently nudge them with a spoon after a few seconds to prevent sticking. They will float after 2 to 3 minutes. Do not leave the stove. Remove the cooked dumplings with a large slotted spoon, spider, or handled sieve onto a large plate.
Step 8.

Once all dumplings are cooked, pour the hot arrabbiata sauce into a 9-by-13-inch casserole pan. Nestle the dumplings in the sauce, leaving space between each. Drizzle with the remaining 2 tablespoons olive oil.
Step 9.

Turn on the broiler and position an oven rack 6 to 8 inches below it.
Step 10.

Broil the dumplings for 3 to 4 minutes until the tops are slightly browned. Remove from the oven and test for doneness with a knife; if the insides are still wet and batter-like, continue broiling for 2 to 3 more minutes until the knife comes out clean.
Step 11.

Sprinkle the dumplings with the finely grated Parmesan cheese right before serving.