Steps to Prepare Speedy Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕

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

Hello everybody, it's Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is something which I've loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first 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 can achieve it.

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

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

Instructions 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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