Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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.
Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first 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 can achieve it.
The ingredients needed to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:
- Take 800 g carrots
- Make ready 150 g ricotta cheese
- Prepare 120 g mint
- Prepare 150 g honey
- Take 1/2 tsp chilly flakes
- Get 1 egg
- Make ready 2 tbsp starch
- Make ready 200 g flour
- Get 100 ml olive oil
- Get 30 g pine nuts
- Make ready 25 g pecorino cheese
- Get 2 tsp lemon juice
- Make ready Salt
- Prepare Pepper
- Get Olive oil
- Take Flour(for dusting)
- Get Ricotta cheese (for garnish)
Try this Ricotta Gnocchi with Pesto recipe, or contribute your own. Drain and keep warm in a covered dish until all Gnocchi are cooked. Season to taste with butter, salt and pepper. Ricotta gnocchi is much easier and quicker to make than traditional, potato gnocchi.
Steps to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:
- 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.
- Meanwhile add honey and chili flakes to a saucepan and simmer for approx 5-7 min. over medium heat. Set aside until serving.
- 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.
- 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.
- 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.
- 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.
- 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. 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. Much easier to make than Potato Gnocchi.
So that’s going to wrap it up for this special food carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
