Need an easy weeknight dinner? Try this cheesy one-pot pasta with gnocchi, asparagus
If you hate doing the dishes, then you need to know about one-pot cooking.
I haven’t had a dishwasher in years, so I’m always thinking about the number of pots and pans I use when cooking. That’s why I love sheet-pan dinners, where you roast everyone on a single pan, or a pasta or rice that I can throw a few chopped vegetables in while they simmer.
There are some really good cookbooks, however, that take this idea much further. Sabrina Fauda-Rle published a one-pot pasta book three years ago that offered dozens of complete meals, where the sauce, meat and/or side dish element cooked in the pasta liquid. (We ran her recipe for ham and gruyère pasta.)
It’s weird to see a pasta recipe with less than 2 cups of water (or no water, but another liquid, such as coconut milk or cream), but the exact measure of liquid is the key to making these dishes because the water (mostly) evaporates or soaks into the dried pasta and other ingredients as they cook.
Fauda-Rle’s new book, “One Pot Vegetarian: Easy Veggie Meals in Just One Pot” (Hardie Grant, $19.99), continues with this idea, just without the meat. What I love most about the book is that the side-by-side photos show what the ingredients look like in the pot before they are cooked, and then, on the right, what the finished dish looks like when everything is mixed together.
Her latest collection of one-pot dishes also branches out from pasta, so there are plenty of vegetable-based stir-fries and quickly simmered dishes from many cuisines, from Indian and Moroccan to Peruvian and Japanese.
OTHER ONE-POT RECIPES:
You’ll need a deep skillet or shallow pot for this asparagus gnocchi with a sauce thickened by mascarpone and Parmesan cheeses.
1 pound gnocchi
4 ounces mascarpone
14 ounces green asparagus, cut into 3/4-inch segments
1/2 cup grated Parmesan, plus more for serving
1 scallion, finey sliced
1 1/4 cups water
2 pinches of salt
2 pinches of pepper
Put all the ingredients together into the skillet. Cook for 10 minutes over a medium heat, stirring often. Serve with grated Parmesan.
— From “One Pot Vegetarian: Easy Veggie Meals in Just One Pot,” (Hardie Grant, $19.99) by Sabrina Fauda-Rle
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