Tag Archives: ricotta

Gazpacho with Ricotta Crostina

Ever since having gazpacho the other weekend at the Hubbard Inn and posting about it, I have been craving it.  We finally have ripe tomatoes in our garden, so I decided it was time to make a batch.  I essentially just decided to copy the whole idea and presentation from Hubbard Inn since I loved it so much.

Gazpacho just like Hubbard Inn's!


About 4 servings

  • 3 large tomatoes
  • 1 cucumber, peeled and seeds removed
  • 1 jalapeno, stem and seeds removed
  • 1 green or red bell pepper, stem and seeds removed
  • 1/2 red onion
  • 3 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • Herbed Ricotta Crostini (recipe below)

Core tomatoes and cut in half long-wise and then into quarters.  Pull/squeeze out seeds and juicy pulp. Roughly chop, throw in a colander, and season with some salt.  Set colander with tomatoes in sink and let excess water drain from tomatoes for about 15 minutes (the salt will help to draw out the excess water).  Shake tomatoes around in colander as needed to help get out the excess water.  (Leaving all those seeds and extra watery pulp in the tomatoes just makes the gazpacho more thin and watery than what it should be).

Roughly chop cucumber, jalapeno, bell pepper, and onion, and toss into bowl of food processor.  Toss in tomatoes, too.  Process in food processor until fairly smooth, but not 100% liquified.  Mix in vinegar and olive oil.  Transfer to a bowl and whisk in salt and pepper.  The gazpacho will take a decent bit of salt as tomatoes can absorb lots of salt. (If there are too many veggies to do all at once in the food processor, mix all veggies up in a bowl so they are evenly distributed, and then puree them in processor in two batches, using half the vinegar and olive oil for each batch).

Pop the soup in the fridge for about 20 minutes to chill it.

Serve in bowl with a drizzle of olive oil and the crostini

Herbed Ricotta Crostini

  • 1/2 cup ricotta
  • 1/2 tablespoon fresh parsley, roughly chopped
  • 1/2 tablespoon fresh thyme, roughly chopped
  • 1 tablespoon olive oil
  • 1 baguette, sliced on the diagonal

Mix ricotta, herbs, and olive oil, and season generously with salt and fresh cracked pepper.

Toast bread slices in 350 degree oven for about 5 -6 minutes.  Smear with ricotta mixture when they come out and serve with gazpacho.


Ricotta Gnudi (Gnocchi’s cousin)

I keep wanting to make gnocchi, but something about it seems very difficult.  Something about the potato and starch and glutens and, I think, also, Tom Colicchio always completely railing anyone on Top Chef anytime they make it that it is “heavy” and “doughy” and “tough” and even “inedible”. As opposed to what they should be – light, fluffy, pillowy.  So, I was reading this month’s Food and Wine and came across a recipe for Gnudi last weekend, and I thought, “Aha! This is it! This is my bridge to gnocchi!”  Gnocchi’s base is normally roasted potatoes that have been put through a ricer, flour, and egg; gnudi’s is ricotta, flour, and egg.  They become dumpling-like, and then you boil them and then toss them in whatever you have created to go with them.  My creation is below.

Ricotta Gnudi with Oyster Mushrooms, Fresh Peas, and Bacon

Adapted from July 2011 Food and Wine, from Nancy Silverton’s cookbook Mozza Cookbook


  • 1 pound whole milk ricotta cheese
  • 1/4 cup Parmesan, plus more for serving (ideally Parmigiano-Reggiano)
  • 1 large egg, lightly beaten
  • 2 teaspoons butter, melted
  • 1/4 teaspoon freshly grated nutmeg
  • All purpose flour

Mushrooms and Peas

  • 1 pound oyster mushrooms, roughly torn into large pieces
  • 1 cup fresh peas, blanched (used frozen if you don’t have fresh, but no need to blanch frozen ones)
  • 4 slices bacon, sliced into 1/2 inch pieces
  • 4 garlic cloves, very thinly sliced
  • 1/2 stick butter, cut into 4 pieces
  • 1/2 cup reserved cooking water from gnudi

In a large bowl, combine the ricotta, 1/4 cup of Parm, the egg, butter, and nutmeg. Sprinkle 1 cup of flour over the ricotta mixture and fold in.  Dust the dough with more flour and shape into a ball.  (If seems really sticky – like too sticky – mix in more flour).  On a floured surface roll the dough out to a rope and cut it into 36-ish pieces. (I split it into 2 balls and made two ropes and then cut it)

My rope of dough cut into pieces

All my little gnudi soldiers, ready to be cooked

In  large pot of boiling salted water, boil the gnudi until tender and cooked through, about 6 minutes.  Drain, reserving a cup of cooking liquid.

In the meantime, make the mushroom-bacon sauce.  Cook the bacon in a skillet over medium until brown and crisped.  Drain and set bacon aside.  In a large skillet, heat some olive oil (about 1/4 cup should do) over medium high heat.  Add the mushrooms, season with salt and pepper, and cook until mushrooms are lightly browned, about 5 minutes.  Add the peas and cook about 2 minutes.  Add the garlic and cook about 1 minute.  Add the bacon and about 3/4 cup of the reserved cooking water.  Mix well until water reduces to about 1/4 cup.  Turn heat down to medium, and start adding butter.  Add two chunks butter and stir until melted into sauce.  Add 2 last nubs of butter and mix into sauce.  Taste for any final seasoning.  Add Gnudi and toss to coat, adding just a bit of cooking water if sauce seems too dry.  Serve and pass extra grated Parm alongside.