In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.
Pillowy ricotta dumplings replace the typical meatballs in this comforting vegetarian version of the classic Italian wedding soup. To make them, mix ricotta, Parmesan, breadcrumbs, and egg, then roll into balls and drop them into the simmering broth. As they cook, the gnudi-like balls float to the surface, transforming into tender dumplings that give traditional meatballs a run for their money. A generous amount of escarole, fennel, and garlic creates a flavorful foundation, while a liberal amount of cheese and fresh lemon brighten up the soup. If you’d like, feel free to replace the ditalini with a can of rinsed, drained white beans.
