Simple Way to Prepare Favorite Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is something which I’ve loved my entire life. They are nice and they look fantastic.

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

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

1. Take carrots
2. Make ready ricotta cheese
3. Make ready mint
4. Prepare honey
5. Make ready chilly flakes
6. Make ready egg
7. Get 2 tbsp starch
8. Get flour
9. Make ready olive oil
10. Take pine nuts
11. Take pecorino cheese
12. Make ready lemon juice
13. Make ready Salt
14. Make ready Pepper
15. Prepare Olive oil
16. Prepare 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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