Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕
Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:
  1. Make ready 800 g carrots
  2. Take 150 g ricotta cheese
  3. Take 120 g mint
  4. Prepare 150 g honey
  5. Take 1/2 tsp chilly flakes
  6. Prepare 1 egg
  7. Take 2 tbsp starch
  8. Prepare 200 g flour
  9. Get 100 ml olive oil
  10. Get 30 g pine nuts
  11. Get 25 g pecorino cheese
  12. Take 2 tsp lemon juice
  13. Take Salt
  14. Make ready Pepper
  15. Make ready Olive oil
  16. Get Flour(for dusting)
  17. Make ready Ricotta cheese (for garnish)
Steps to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:
  1. Preheat the oven at 180°C. Peel carrots and transfer onto a baking sheet. Drizzle with some olive oil, season with salt and roast for approx 45 min.
  2. Meanwhile add honey and chili flakes to a saucepan and simmer for approx 5-7 min. over medium heat. Set aside until serving.
  3. Add roasted carrots, ricotta cheese, egg and some salt to a food processor and blend until smooth. Transfer carrot purée into a large bowl, add starch and flour gradually. Allow to cool in the fridge, if desired.
  4. In the meantime prepare pesto : add mint, olive oil, pine nuts. Pecorino cheese, add lemon juice to a food processor, season with salt and pepper, and blend until smooth. Set aside until serving.
  5. Remove gnocchi dough from the fridge, transfer onto a floured working surface, and knead carefully. Cut dough into 4 equal pieces and roll them into logs. Cut into bite sized pieces and roll into small balls. To create the classic gnocchi roll each gnocchi over the tines of a fork, then transfer onto a floured baking sheet or cutting board.
  6. Bring a large pot with salted water to a boil. One after another; transfer gnocchi into the boiling water. Once they float, they’ve ready and can bet gently removed using a slotted spoon.
  7. Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, add hot honey. Enjoy !

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