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

Hello everybody, I 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. For mine, I am going to 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 foods on earth. It’s simple, it is 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.

A great comfort food for cold winter days, this gnocchi made with roasted carrots and ricotta chimes perfectly with fresh mint pesto and hot honey! Add roasted carrots, ricotta cheese, egg, and some salt to a food processor and blend until smooth. Transfer carrot puree into a large bowl, add starch and To create the classic gnocchi indentations, roll each gnocchi over the tines of a fork, then transfer onto a floured baking sheet or cutting board.

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

Drain and keep warm in a covered dish until all Gnocchi are cooked. Season to taste with butter, salt and pepper. Anyone can make ricotta gnocchi, even beginner cooks. On the other hand, potato gnocchi is a recipe for capable cooks, requiring a deft hand, a gentle touch and a good feel for dough.

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 !

Much easier to make than Potato Gnocchi. I had an abundance of Basil so served in with Pesto & Pancetta. You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They're starchy, thick and filling, and rarely made well enough at home to justify the work. Add the garlic and cook until lightly browned.

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