Easiest Way to Make Appetizing Carrot-ricotta gnocchi with mint pesto and hot honey � 🥕

Carrot-ricotta gnocchi with mint pesto and hot honey � 🥕. 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 Bring a large pot with salted water to a boil.

Even more comforting than your favorite blankie: Homemade carrot-ricotta gnocchi in an 📲 Get this new recipe with � right here ---> bit.ly/KS-carrot-ricotta-gnocchi. PagesBusinessesFood & drinkRestaurantKitchen StoriesVideosCarrot-ricotta gnocchi with mint pesto and hot honey. Inspired by Italian traditions unique to Buenos Aires, Frankie is throwing together a ricotta gnocchi made with a mint pesto sauce. You can have Carrot-ricotta gnocchi with mint pesto and hot honey � 🥕 using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Carrot-ricotta gnocchi with mint pesto and hot honey � 🥕

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

Add the garlic and cook until lightly browned. Add the lemon juice and mint and salt and pepper to taste. Remove the gnocchi with a slotted spoon and add to the sauce. Ricotta gnocchi is much easier and quicker to make than traditional, potato gnocchi.

Carrot-ricotta gnocchi with mint pesto and hot honey � 🥕 instructions

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 !.

To make the sauce, heat oil, add garlic and cook for a few minutes over medium heat. Add tomatoes and basil, cook until hot, then reduce to low and simmer for eight minutes. Delicious ricotta cheese gnocchi are covered in a delicious fresh mozzarella-tomato sauce. Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Anyone can make ricotta gnocchi, even beginner cooks.