Ricotta Pancakes

I don't often get excited about breakfast.  If we have eggs on a weekday, you can bet we're out of milk.  I do usually cook breakfast either Saturday or Sunday, but more to get the family together at the table than because I love breakfast so much.  Give me coffee and the paper, and I'm set.

I had a gigantic tub of ricotta in the fridge (see Butternut Squash Lasagna and Spinach & Ricotta Gnocchi), and some blueberries in the freezer, and so I went on an Internet quest to find a recipe.  Most I found called for whipped egg whites, and I'm sure they make a beautiful, fluffy, light-as-air pancake, but whipping egg whites in the morning, on a weekend, requires way too much in the way of dishes and effort for people who are just barely awake.  So the quest continued until I found a recipe that did not require more than one bowl, or electrical equipment, and we were quite pleased with the results.  The blueberries (or any fruit, really) are a great complement to the pancakes, but certainly not necessary.  In fact, if we hadn't been out of maple syrup, there would be no blueberries.

Ricotta Pancakes w Blueberry Compote

• 2 c fresh or frozen blueberries


• 1 T lemon juice


• 1/4 c sugar


• 2 T cornstarch


• 1/2 c whole wheat flour


• 1/4 c + 2 T flour


• 1 tsp sugar


• 1/4 tsp salt


• 1 tsp baking powder


• 1/4 tsp baking soda


• 1/2 tsp nutmeg


• 3/4 c ricotta cheese


• 1 egg


• 1 egg white


• 1/2 c buttermilk

In a small saucepan, mix the blueberries, sugar, lemon juice, and cornstarch.  Heat over medium-low heat until boiling.  Boil one minute until sauce is thickened and berries burst, then reduce heat to low and keep warm until pancakes are finished.

Meanwhile, mix flours, sugar, salt, baking soda, baking powder, and nutmeg.  In a separate bowl, whip together egg and egg white, ricotta, and buttermilk.  Add the liquid ingredients all at once to the dry ingredients and stir until just mixed.

Heat a griddle or saute pan over medium heat.  Brush or spray with vegetable oil.  Pour 1/4 c batter for each pancake, and cook until bubbles form all over the surface.  Flip and cook other side.  Serve with blueberry compote.

Spinach & Ricotta Gnocchi

I don't advise making gigantic gnocchi like the ones I made.

I've never tried gnocchi because they always seemed doomed to failure - sodden little lumps of dough, neither airy or flavorful.  This recipe captured me with its simplicity - not too much effort just in case it was awful.  These may not be the most authentic or perfect gnocchi, but they are certainly good enough for a family meal.  The kids didn't even complain about the spinach!  Use the other half of the frozen spinach package to make curried lentils.

The base is white bread, and I used a potato bread just because that's what I had, but use any good quality white bread.  I formed mine individually, but you could also roll the dough into a rope and cut it into about 1" pieces, like traditional recipes.  I topped mine with tomato sauce I canned this summer - the fresh tomato and basil scent when I opened the jar was amazing!   I hope the tomatoes do better this summer because 4 quarts was just not enough sauce to get through the winter.  A garlic butter sauce, maybe with a little sage, would also be good.

Spinach & Ricotta Gnocchi

• 4 slices white bread, crust removed


• 1/2 c milk


• 1/2 package frozen spinach, thawed


• 8 oz ricotta cheese


• 2 eggs


• 2 oz Parmesan cheese, grated


• 1/2 tsp salt


• 1/4 c flour

Tear the bread into pieces, and soak in milk for about 10 minutes.  Add spinach, then squeeze excess liquid from mixture.

In another bowl, lightly beat eggs, ricotta, salt, and Parmesan together.  Add bread mixture and flour and stir with a fork to mix well.  Cover and refrigerate for 1 hour.

With floured hands, roll heaping teaspoons of dough into dumplings.  Meanwhile, bring a large pot of salted water to a boil.  Reduce heat so the water just barely boils, and adjust as necessary while the gnocchi cook.  Add the gnocchi in batches, cooking for about 2 minutes, or until they rise to the surface.  Carefully lift the gnocchi out with a slotted spoon and transfer to a warmed serving plate.  Repeat until all gnocchi are cooked.

To freeze: Remove cooked gnocchi with a slotted spoon and place on a baking sheet lined with Silpat or waxed paper.  Make sure the gnocchi are not touching.  Cool slightly, then place in the freezer until frozen solid.  Remove from the baking sheet and pack loosely into Ziploc freezer bags.

To cook: Heat a large pot of water to boiling.  Drop in batches of frozen gnocchi for 45-60 seconds until heated through.

Butternut Squash Lasagna

This was a surprise hit with the family.  Kids are never too keen on trying anything new, and I thought the husband would complain about the lack of meat, but I was pleasantly surprise.  The basil is the key ingredient, so don't skimp or substitute!  I was inspired by this recipe from the Food Network, but I decided to roast the squash instead, and add ricotta.  I meant to add a few tablespoons of brown sugar to the squash in place of the cookies, but I forgot and I'm glad I did.  I don't know whether the squash was sweet because it caramelized while roasting, or if that particular squash was sweet to begin with, but there was not a hint of bitterness and no need for added sugar.  In fact, I'll probably add a little cayenne with the salt and pepper before roasting next time - I like things spicy anyway.  I also added ricotta to the squash - more cheese never hurt anything.  The lasagna was very rich - perfect for a cold winter day, but you could leave out the ricotta if you wanted a lighter dish.

Butternut Squash Lasagna

• 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes


• Salt and freshly ground black pepper


• 1 T olive oil


• 1/4 c ricotta cheese




• 1/4 cup butter


• 1/4 cup all-purpose flour


• 3 1/2 cups whole milk


• Pinch nutmeg


• 3/4 cup (lightly packed) fresh basil leaves


• 12 no-boil lasagna noodles


• 2 1/2 cups shredded whole-milk mozzarella cheese


• 1/3 cup grated Parmesan

Heat oven to 400°.  Toss squash with oil, salt, and pepper in a large bowl.  Transfer to a baking sheet and roast in the oven 25-35 minutes until soft and beginning to brown.  Remove and cool slightly.  Lower oven to 375°.

Meanwhile, melt butter in a medium pot over medium-high heat.  Whisk in flour and cook 1 minute.  Gradually whisk in milk.  Bring to a boil, lower heat, and simmer 5 minutes until thickened, whisking frequently.  Stir in nutmeg, and salt and pepper to taste.  Remove from heat and cool slightly.

Add the basil to the workbowl of a food processor and pulse 2-3 times.  Add half of the slightly cooled sauce through the feed tube with the motor running until well blended.  Scrape the processor bowl well and return to the pot.  (You can also use a blender for this step.)

Add the slightly cooled squash and ricotta to the processor bowl and puree.

Butter a 9x12" baking dish.  Spread 3/4 c sauce over bottom of pan.  Lay 3 lasagna noodles in the bottom without touching.  Spread 1/3 of pumpkin puree over noodles, then sprinkle 1/2 c mozzarella over top.  Repeat 3 times, ending with a layer of pasta and remaining mozzarella and sauce on top.  Sprinkle with Parmesan.  Cover tightly with foil* and bake 40 minutes.  Remove foil and bake 10-15 minutes more, until cheese is melted and bubbly.  Remove from oven and let sit 15 minutes.

*The lasagna can be frozen at this point.  Thaw completely in refrigerator, then bake 50-60 minutes covered, 10-15 minutes uncovered.