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

Hello everybody, hope you are having an amazing day today. 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 will make it a bit unique. This will be really delicious.

Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is something which I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:

1. Get 800 g carrots
2. Prepare 150 g ricotta cheese
3. Make ready 120 g mint
4. Take 150 g honey
5. Get 1/2 tsp chilly flakes
6. Make ready 1 egg
7. Take 2 tbsp starch
8. Take 200 g flour
9. Take 100 ml olive oil
10. Take 30 g pine nuts
11. Take 25 g pecorino cheese
12. Get 2 tsp lemon juice
13. Make ready Salt
14. Take Pepper
15. Prepare Olive oil
16. Prepare Flour(for dusting)
17. Prepare 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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